Pump­kin pie

The Daily Telegraph - Saturday - - GARDENING -

160g plain flour, plus ex­tra for dust­ing

1 tsp sugar

½ tsp salt

115g cold un­salted but­ter, cut into cubes

3-4 tbsp ice-cold wa­ter, as needed


In a large bowl, whisk to­gether the flour, sugar, and salt. Cut in the but­ter (us­ing a pas­try/dough blender or your fin­gers) un­til the mix­ture re­sem­bles fine bread­crumbs.

Add just enough ice-cold wa­ter to bring the dough to­gether. Be­gin by adding the smaller amount, blend in, then add more only as nec­es­sary. It is help­ful to take a hand­ful of dough and squeeze it: the dough should be nei­ther wet, nor dry and crumbly.

Form the dough into a ball, flat­ten it into a disk, wrap with cling film, and re­frig­er­ate for at least 30 min­utes. (The dough can be made up to 24 hours in ad­vance, or frozen at this point for use in the fu­ture.)

Place the chilled disk of dough on a lightly floured sur­face. Us­ing floured hands, flat­ten it slightly.

Dust a rolling pin with flour, and roll from the cen­tre out­ward us­ing light, even pres­sure. Roll un­til the dough is about 6mm thick and 25-28cm in di­am­e­ter.

Drape the pas­try over the rolling pin and place it in a pie plate or tin. Press firmly into the bot­tom and sides of the tin. If you like you can trim at this point: use a par­ing knife to trim the dough, leav­ing at least 1.25cm all around.

Crimp the edges us­ing the side of your fore­fin­ger and thumb, or the tines of a fork to press down along the edge. Place the pie case in the freezer for 10 min­utes (or chill in the re­frig­er­a­tor for 30 min­utes).

To par­bake the pie case, pre­heat the oven to 220C/200C fan/Gas 7.

Re­move the pie case from the freezer or re­frig­er­a­tor and prick it all over with a fork. Place a sheet of foil or parch­ment pa­per in the pie case and fill with bak­ing beans, dried beans, or rice. Place the shell in the oven and bake for 12 min­utes. Re­move from the oven and re­move the foil or parch­ment and weights.

Re­duce the oven tem­per­a­ture to 190C/170C fan/Gas 5.

In a large bowl, com­bine the pump­kin purée, cream, eggs, both sug­ars, and spices. Pour the mix­ture into the pas­try case and bake un­til the cen­tre is just set, around 35 to 40 min­utes. Let the pie cool com­pletely be­fore slic­ing and serv­ing.

Recipe taken from The Great Dix­ter Cook­book: Recipes from an English Gar­den by Aaron Ber­telsen (Phaidon, £24.95)

Reap­ing what he sowed: Great Dix­ter’s Aaron Ber­telsen

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