Chef’s Recipe For The Fall Season
How Many People Have Actually Tried Flaky Crust Pies?
Pumpkin pie has been a consistent staple on the table when it comes to fall foods. Our resident culinary teacher, James DeLeo, with over 40 years of experience in the food industry, has added his own twist to the pie, adding a flaky crust. To make the crust, you will need 1 and ⅓ cups of all-purpose flour, ½ a teaspoon of flour, ½ a cup of well-chilled vegetable shortening or margarine, and 3 to 6 tablespoons of ice-cold water.
For the pumpkin pie filling, you will need; ½ a cup of pumpkin, ¼ cup of heavy cream, ¼ cup of milk, ¼ cup of brown sugar, 1 large egg, ¼ a teaspoon of ground cinnamon, and a pinch of ground ginger, nutmeg, and salt.
To make the pie, mix the margarine and the flour together until the mixture has small chunks of margarine. Add the cold water, but barely mix it, as you want the mixture to have visible chunks of margarine with the flour. Form the dough into a ball and wrap it in plastic. Refrigerate for 30 minutes. Make the pie filling by mixing all the ingredients for the filling in a bowl. Once the dough is ready, roll it out and place it inside a pie tin, trimming off the excess. Pour the filling into the pie shell and preheat the oven to 325 degrees Fahrenheit. Bake the pie until the filling has the consistency of jello when gently shaken from side to side.
