Homemade Pie Crust + Pumpkin & Pecan Pie Recipe
Ah the holidays... the best time of year, am I right?
If the first word that comes to mind when you think of the holidays is "stressful", then you wouldn't be alone. Cooking and prepping for holiday meals should be fun and creative, not overwhelming, but let's face it, it rarely feels that way.
I've always been in charge of the pies in my family, for as long as I can remember. It wasn't until I spent years in France cooking in many French families kitchens that I understood how easy making your own pie crust can be! I was fascinated, so I wrote down all of the recipes I learned while living there and this has to be one of my favorites.
Buttery, flaky, subtly chewy and EASY. All the things you want in your own pie crust. Trust me, this one will become a holiday staple in your home.
What You'll Need:
2.5 cups organic unbleached all-purpose flour (or einkorn flour)
1 cup Kerrygold Unsalted Irish Butter
1/2 tsp Redmond real salt
1/3 cup cold water
Chill butter in the fridge so that it is COLD. This is really important, warm gooey butter will make this a sticky mess. Cut your butter into even chunks, about 1 sq. inch. Next, measure out your flour precisely and scrape excess off with a knife to level each cup. Add the flour to your food processor, and add the salt.
Turn the food processor to 'ON' to get the salt and flour combined. Using the slot on the lid of the food processor, add in 1 chunk of butter at a time. Keep the food processor on the whole time, and gradually add in every chunk of butter until it resembles coarse sand. Once all of the butter has been added and chopped into the flour, take the dough out of the bowl of the food processor and dump it into a bowl.
Using your hands, gently form the dough into a ball. Pour cold water over the dough, and gently mix to combine. It will be wet and sticky, but the idea here is not to over-do the mixing, you want it just barely combined.
Form the dough into a ball with two hands, and then cut in half with a pastry cutter (or knife). Wrap each half in BPA / PVC-free plastic wrap, and store in the fridge for at least 8 hours before rolling out. After you've done this a few times, it will be easy peasy.
To make the best Pumpkin & Pecan pie fillings to go in your flaky homemade crust, read on:
THE BEST PUMPKIN PIE
1 can organic pumpkin purée
2 pasture raised eggs
1 cup heavy whipping cream
1/2 cup maple syrup
1 tsp organic cinnamon
1 tsp ground ginger
1/2 tsp ground cloves (or 2 drops Clove Vitality essential oil)
1. Preheat your oven to 415ºF.
2. Roll out the chilled pie crust onto a lightly floured surface. Place the dough into a pie dish. Use your fingers to crimp the edges.
3. In a standing mixer with the whisk attachment, gently beat the two eggs. Add in the pumpkin purée, heavy cream, spices and maple syrup, and then mix on medium speed to combine.
4. Place the pie crust on the rack of the oven, and pull out the rack as far as you can. Pour the filling into the pie crust directly in the oven, and slowly push it back in being careful not to spill.
5. Bake at 415ºF for 10 minutes, then drop the heat to 350ºF for approximately 35-40 minutes. Remove from oven and let cool before serving.
BOURBON PECAN PIE
Homemade Pie Crust (see above)
2 and 1/2 cups coarsely chopped organic pecans
3 pasture-raised eggs
3/4 cup organic maple syrup
1/2 cup dark brown sugar
1.5 tsp vanilla extract
1/4 cup Kerrygold unsalted butter, melted
1/2 teaspoon fine sea salt
1/4 cup bourbon
Preheat the oven to 350°F.
Roll out the chilled pie crust onto a lightly floured surface. Place the dough into a pie dish. Use your fingers to crimp the edges.
Spread out the pecans evenly inside the prepped pie crust. In a standing mixer with the whisk attachment, combine eggs, maple syrup, brown sugar, vanilla, melted butter, salt, and bourbon. Once completely mixed, pour over pecans.
Bake the pie for 40 minutes, or until the top is lightly browned. You can tent a piece of aluminum foil over the whole pie if you are concerned about the edges burning.
Slice and serve with bourbon whipped cream. Enjoy!