How To Make Pumpkin Pie from WildFlour Pastry - Best Recipe | Charleston Magazine
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Cooking tools:
- Stand mixer
- Rolling pin
- Pie weights
- Pastry brush
- Fine-mesh sieve
- Pie dish
- Oven
- Freezer
- Refrigerator
- Plastic wrap
- Parchment paper
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
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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