New York Magazine : 2020-09-28

CRITICS : 67 : 65


ADVERTISER CONTENT FROM STARBUCKS 4. Line frozen pie shell tightly with foil. Fill to the top with pie weights and place on a rimmed baking sheet. Bake for 25 to 30 minutes, until the foil no longer sticks to the dough. Remove foil and pie weights and bake for another 10 minutes. 5. While baking, roll the second disk of dough into a 12-inch circle and place on a sheet of parchment paper. 6. Use a paring knife and a cardboard stencil to trace pumpkin shapes in the dough. For a geometric look, cut each pumpkin pie into an assortment of triangles and polygons. 7. Transfer the dough pieces to a separate sheet of parchment paper, leaving space between the pieces. Slide the parchment onto a baking sheet and bake for 20-25 minutes, or until golden. 8. While the pumpkin pieces bake, assemble the fillings. The Filling 1. Combine all ingredient­s for the pumpkin spice pie filling in a bowl, and whisk until well-mixed. In a separate bowl, combine all the ingredient­s for the flan filling and whisk until wellmixed. 2. Pour the pumpkin spice pie filling into the blind-baked pie shell, and smooth the surface. Gently ladle in flan filling, Lauren Ko, Pie Designer making sure not to disturb the pumpkin filling. Place the filled pie on a rimmed baking sheet, and bake for 40-50 minutes Directions until the flan filling is just barely set. The center should retain a slight wobble. 3. Arrange the baked pumpkin pie pieces on the surface of the The Dough pie, and allow the entire pie to cool completely before slicing 1. Combine flour, sugar, coffee grounds, and salt in a food and serving processor. Pulse several times to incorporat­e. Sprinkle butter cubes evenly over the dry mixture and pulse quickly 20 to 25 times. 2. Turn the mixture out into a large mixing bowl. Sift through for unprocesse­d butter cubes and flatten any pieces larger than a walnut. 3. Add 6 tablespoon­s of the cold brewed coffee, and fluff the moisture through the flour with a spatula. Continue adding coffee 1 tablespoon at a time, pressing the dough with a spatula after each addition until it begins to come together. Avoid heavy kneading. 4. When dough begins to hold together, flip out onto your work surface and gently form into a mound. Divide the dough in half, and wrap each portion tightly in plastic. Gently press the wrapped dough portions into a round, flat disk. Refrigerat­e for at least 3 hours or overnight before rolling. The Crust 1. On a floured surface, roll 1 disk of dough into a 14-inch circle. Roll the dough onto your rolling pie and unfurl it over a 9-inch pie pan. Taking the edges of the dough, ease the dough in, nestling it into the inner elbows of the pie pan. Trim the excess dough to create a 1-inch overhang. Fold the overhang under, creating an elevated edge. Crimp the dough all the way around the pie edge. 2. Freeze pie shell until solid, about 20 minutes. 3. Preheat oven to 350°F. Find more fall-flavored recipes at