Recipe of the Week: The Best Pumpkin Pie

Ingredients

Pastry

• 3/4 cup cold unsalted butter

• 1/4 cup cold shortening

• 2 1/4 cups all-purpose flour (measured by spoon and sweep method), plus extra for flouring

• 1 tbsp granulated sugar

• 1/2 tsp salt

• 1/2 cup ice water (approx.)

Filling

• 4 eggs

• 3 1/2 cups pure pumpkin purée (one 28 oz/796 ml can)

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 tsp salt

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground cloves

• 3 cups half-and-half (10%) cream

• freshly grated nutmeg

Preparation

Place butter and shortening on a freezer-safe plate and freeze for at least 30 minutes, until firm, or for up to one day. Combine flour, sugar and salt in a large bowl. Grate frozen shortening using large holes of a cheese grater, then toss with fork to coat fat pieces in flour. Repeat with half the butter, tossing to coat, then grate in remaining butter. Work gently into flour with fingers, just until pieces of fat are coated with flour and start to look like dry large-flake oats.

Drizzle in ice water while stirring with fork. Dough should start to clump together. If it looks dry, stir in more water, about one tsp at a time, just until you can squeeze dough together with hands. Gather dough together with hands into a rough ball (do not squeeze or work too much). Divide dough in half. Shape and press each half into thick disc. Wrap tightly in plastic wrap or sealable plastic bag and refrigerate at least 30 minutes, until chilled, or for up to three days.

One half at a time, roll out pie crust and fit each into nine-inch (23-cm) glass or metal pie plate. Trim and flute edges. Refrigerate while making filling.

Preheat oven to 425 F (220 C) with rack in lowest position. In a bowl, whisk eggs until blended. Whisk in pumpkin. Add granulated sugar, brown sugar, salt, cinnamon, ginger and cloves and whisk until blended. Gradually whisk in cream. Pour into chilled pie shells, dividing equally. Grate fresh nutmeg over top.

Bake for 15 minutes. Reduce temperature to 350 F (180 C) and bake for about 40 to 50 minutes or until knife inserted in centre comes out clean. A metal pie plate will take less time; a glass pie plate will take longer.

Let pies cool completely on a wire rack before cutting. Pies can be stored, loosely covered with foil, at room temperature for up to a day. Refrigerate leftovers for up to two days longer.

Preparation time: 1 hour, 30 minutes; total time: 2 hours, 35 minutes.

Makes two pies, 16 servings, 359 calories each.

— Canadian Food Focus