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uwMike.com

I am engaged to the beautiful and wonderful Tara Cleaver!

The Piemaker

October 13th, 2008 5

This weekend was Thanksgiving for my Canadian friends and family. I thought I’d challenge myself a little and spent Sunday afternoon attempting to bake a pumpkin pie. How were the results? I was pleased, especially for a first attempt.

Pie Pumpkin

The recipes I followed for both filling and crust are easy to read and pretty straightforward. I still ran into a few gotchas, though; I’ll be noting those as I can.

Scrape Scrape

I knew already that pumpkins for pies and for jack-o-lanterns are not the same, but it’s more than just size differences. A pie pumpkin is drier and sweeter. You end up adding a lot of sugar to the filling anyways, but the dryness is important if you don’t want it being too runny. Anyhow, this lovely pumpkin that I used was just $3.99 from Amazon Fresh.

Chop up

The first thing is to cut it up, remove the stem, and either steam or bake the the pieces. The directions suggested microwaving, for maximum energy savings, so that’s what I went with. I covered the bowl with saran-wrap and put it in for 15 minutes.

Scoop out

Fifteen minutes turned out to be plenty. The pumpkin innards were thoroughly softened, and I was able to scoop the chunks out into a separate container.

Puree

The directions at this point were to puree the cooked pumpkin. I had it all in the tupperware tub ready to do that with a milkshake blender, but then realised… we don’t have one. So I had to transfer it back to the mixing bowl and use the hand-mixer. Still made a bit of a mess, but a passable puree was achieved. Also, the final output of the pumpkin was nearly 6 cups of pumpkin glop, double the 3 cups suggested by the directions as being “normal.”

Pie crust

Ah yes, the crust. Easily the part of this whole endeavour that I was most nervous about. I made it easy for myself by purchasing real clog-your-veins shortening, and then made it difficult for myself by failing to purchase any wax paper.

I’d never done pastry before, but the two thoughts in my head were that it’s a) hard to get the amount of water right, and b) easy to screw yourself if you don’t get it rolled out properly on the first or second try.

Well, the other thing never mentioned by the PP&M page is that it really really helps if the shortening is cold. At room temperature, the stuff is goopy, sticky, and impossible to work with. My first attempt was 1c of shortening, 3c of flour, and just a dribble of water. It was total mess and stuck to everything. So I balled it all up, threw it in the freezer, and switched to making the filling.

Mixing the filling

For the filling, I used three cups of the glop, plus the ingredients as directed by PP&M. Biggest heads-up here has to do with the two cans of evaporated milk–when they say to shake, they mean it! That stuff separates, and if you fail to adequately shake (as I did), you leave behind a bunch of it on the bottom of the can.

The directions suggest a mixer for this stage, but I just whisked it and that seemed to be fine. There were a few bits of pumpkin that hadn’t been complete pureed, but I figured a little texture couldn’t hurt.

Back to the crust.

Crust

Immediately, I could tell that getting this thing chilled was the key. The other key was upping the flour content, but that one kind of happened by itself. Each time I rolled it out, I put quite a thick bed of flour on the counter to stop it sticking, and then a bunch on the rolling pin, too. By the third attempt, I had a pretty resilient crust that tore just once while transferring it to the pie plate.

In future, I’ll use wax paper. But this worked pretty well, and definitely came out flakey/crumbly, as promised. Here was the final result, after about 80 minutes in the oven:

Final pie

Pie time!

Mike

Discussion

  1. Hmm…I had a lot of pie this weekend but I’m going to counter your pumpkin pie post with a pecan butter tart post tomorrow! I found a recipe (this recipe isn’t the same but you can get an idea of the ingredients from it) in Canadian Living (yes, I’m bored and was attracted to the tasty looking pictures on the cover; my Mom subscribes to CL). I have the advantage of having my Mom’s kitchen toys, including a marble pastry board and rolling marble rolling pin. I think I’m going to change the recipe a bit to make them more like the delicious butter tarts from that bakery in St. Jacobs.

    Posted at 2:41 am on October 14th by Jeffrey Aho.

  2. [...] it seems that my comment on Mike’s post about him making pumpkin pie has disappeared, I decided to fire back with a Butter Tart post (BTW, I know Tartmaker [...]

    Posted at 4:35 pm on October 17th by Jeffrey Aho » The Tartmaker.

  3. Ok, having been the official pastry maker at my place for years (starting when I was tall enough to stand at the table and roll out dough, going until I was too busy with high school to do it), I’m going to look silly asking this. But I really need to know. What does waxed paper have to do with making pastry? I know that you use it with oil pastry, but what does it do with the regular stuff?

    Posted at 5:07 pm on October 17th by Christine Steele.

  4. Jeff: Comment recovered.

    Christine: Several sources recommended using waxed paper as an aid to rolling out the crust. I think the method involves a sheet above and below the crust, sandwich-style. So the main thing is that it helps you roll it out without having to add a lot of flour, and it allows you lift the pastry using the paper, meaning you’re less dependent on its inherent tensile strength.

    Posted at 6:46 pm on October 17th by Mike Purvis.

  5. [...] haven’t tried to make a sweet pie since I left Seattle. I had enthusiastically bought a pie plate upon my return, but some mixed results with quiches left [...]

    Posted at 12:49 pm on February 23rd by uwMike » Archive » Apple Pie.

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