Dough: Adapted from "The Pie and Pastry Bible" by Rose Levy Beranbaum INGREDIENTS: 11.25 ounces all-purpose flour ¼ teaspoon baking powder ¼ teaspoons salt 14 tablespoons unsalted butter,diced 1 tablespoon cider vinegar 5-7 tablespoons ice water
METHOD: Making Dough In a chilled bowl, mix: flour, baking powder and salt.
Incorporate (also called "cutting") 9 tablespoons of the butter with hand, fork or spoon, until mixture looks like peas. You may also use food processor, but be careful: it works fast. Cover mixture with plastic wrap and chill for at least 15 minutes to let rest. Remove from fridge and add remaining 5 tablespoons butter and "cut" until mixture looks like cornmeal. Let rest again, covered, in fridge or freezer, depending on temperature in the kitchen. Add cider vinegar. Add ice water; go gradually. Add first 5 tablespoons and check for moistness of dough. If it feels adequately wet, then you have added enough water. The climate will determine the absorption rate. Press gently to combine and form into a disc. Wrap in a Ziploc-type bag and press to make flat. You may chill or freeze. Rolling out dough: When ready make sure your work surface is cool. Dust lightly with flour as well as your rolling pin. Cut dough in half with a knife. Return one half to fridge. With your rolling pin, pound on the dough to flatten and soften. Rotate after each pounding or two. If the dough begins to stick, add a touch of flour. When it's flattened to an inch thickness or so, you may begin to roll out. Begin from center, always. After each roll, rotate dough and check for stickiness. Roll until you have approximately a 12-inch circle shape about ¼ inch thick. Fold the circle in half or in quarters and place into your pie plate. Unfold and mold to the plate, pressing gently. Make sure you leave a border on the sides that can connect with the top crust, but trim any hanging dough with scissors or a knife. "Blind baking": Place a piece of parchment paper that's been trimmed to fit inside the pie plate and fill the paper with dried beans or rice. This helps to weigh down dough so it doesn't leaven (rise) all the way. Place pie plate in a preheated oven of approximately 400 degrees. Keep an eye on the crust. You want it to get slightly tan, not really brown. This will take about 10 minutes. Filling: Adapted from Food and Wine magazine, Nov. 2002 INGREDIENTS: Ingredients: 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1 cup packed dark brown sugar 1/2 cup all-purpose flour 1/2 cup pecan halves 1 1/4 cups canned pumpkin puree 3 large eggs, separated 1 1/2 tablespoons cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup milk 1/4 cup bourbon
METHOD: Preheat the oven to 350 degrees. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans. In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon. In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain. Pour the custard into the blind-baked pie shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for approximately 1 hour, or until a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve. Can be made 1 day in advance and kept in refrigerator.