How To Make Pumpkin Pie from WildFlour Pastry - Best Recipe | Charleston Magazine

Name: How To Make Pumpkin Pie from WildFlour Pastry - Best Recipe | Charleston Magazine
Ingredients: 1/2 cup cold water; 2½ cups plus 2 Tbs. all-purpose flour; 1/2 Tbs. kosher salt; 1/2 Tbs. granulated sugar; 3/4 packed cup shortening, chilled and cubed; 6 Tbs. (3 oz.) unsalted butter, cold and cubed; 1 egg whisked with 2 Tbs. water for egg wash; 3/4 cup maple syrup; 1 tsp. ground cinnamon; 1/2 tsp. kosher salt; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; 2 large eggs; 1 (15 oz.) can pumpkin puree; 1 (12 oz.) can evaporated milk

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Ingredients

1/2 cup cold water
2½ cups plus 2 Tbs. all-purpose flour
1/2 Tbs. kosher salt
1/2 Tbs. granulated sugar
3/4 packed cup shortening, chilled and cubed
6 Tbs. (3 oz.) unsalted butter, cold and cubed
1 egg whisked with 2 Tbs. water for egg wash
3/4 cup maple syrup
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk

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How To Make Pumpkin Pie from WildFlour Pastry - Best Recipe | Charleston Magazine

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