Revival Market Pumpkin Pie with Lard & Butter Crust
Courtesy Alyssa Dole Makes 2 pies PIE CRUST 4 ounces unsalted butter 12 ounces unbleached allpurpose flour 3 tablespoons kosher salt 4 ounces cold lard (can be purchased at Revival Market or substitute with butter) 6 ounces ice water
Instructions: Cut butter into small cubes. Return to refrigeration until needed.
Place the flour and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and pulse 8 to 12 times, until the butter is the size of peas. Add lard and pulse 4 more times. Add half of the ice water and pulse the dough 8-12 times. With the machine running, add ice water 1 or 2 tablespoons at a time until the dough begins to form a ball. You may not use all the water. Wrap in plastic and refrigerate for at least 2 hours before using.
Preheat oven to 350 degrees. Cut the dough in half. Roll each half on a floured surface to a 10-inch to 11-inch round circle that is about 1⁄8to ¼-inch thick. Place dough in 9-inch baking tins, then line with foil, fill with dry rice, beans or lentils. Blind bake for about 20 minutes. Remove and let cool.
FILLING 30 ounces pumpkin purée 6 egg yolks 2 eggs 2 14-ounce cans sweetened condensed milk 2 teaspoons ground cinnamon teaspoon ground ginger teaspoon ground nutmeg ¼ teaspoon ground clove ¼ teaspoon salt
Instructions: Preheat oven to 400 degrees. Combine pumpkin purée, yolks and eggs in a large bowl. Whisk until combined. Add sweetened condensed milk and spices. Whisk until smooth and well combined.
Pour into blind-baked pie shells. Place into oven for 10 minutes, then reduce heat to 350 degrees and bake for another 30 to 40 minutes. Rotate the pie about halfway through to ensure even baking. The pie should no longer jiggle in the center when ready. If you see the top of the pie start to crack, it is a good indicator that your pie is ready to come out of the oven. Cool and refrigerate. Serve with whipped cream.