How do I make..?

Question

a pumpkin pie shell/base for my pumpkin pie I will be making? I am using Libbys favourite pumpkin pie recipe (from the internet) but I am making the pumpkin puree myself as I live in Australia and we can't buy canned pumpkin in Australia. Do you have a recipe you use to make your pumpkin pie? Please share. Do I bake the shell (base) first before putting in the filling or not?

I own a tart base recipe which is very good but I usually bake it blind (with glad bake and rice holding the paper down), take that off, cook it for a further 10 minutes, let it cool, brush with egg white and put my filling such as lemon filling (for a lemon tart) in it.

Can I use this recipe? It has 1 and 3/4 cups of plain flour, 1/3 of a cup of icing sugar, 185g of butter, 1 tablespoon of cold water and 1 teaspoon of vanilla essence.

Please help!

Do you have a better tart shell recipe for pumpkin pie? Could I use my recipe but not bake it first before putting the filling in?

oh...it's Libby's Famous Pumpkin pie (not favourite lol!)

Answer 1

lol..I'm about to find out next week if you can make a cheesecake in a tart shell crust.I'm a baker, I've baked for 12 years now. I'm not quite sure what you're trying to do...Do you want the tart shell, or a pie shell? I don't think your recipe here is for a pie shell. no salt, and no milk powder, or shortening..but to the best of my knowledge you can use a tart shell as a pie shell..just maybe roll it out a bit thicker than you would for a tart. also Libby's pie takes around 30 or 40 mins..I think...the more sugar you have in a recipe..the quicker that item will darken...so maybe a lower temp..for a touch longer...good luck....if you need a pie shell formula e-mail me at [e-mail]..I've got an easy one

Answer 2

You do not want to bake the pie shell first.
Pumpkin pie filling has to be baked for about an hour, and if you bake it in a pre-baked shell, you will burn the crust.
You can use the Libby's pie recipe, but the pastry recipe you have in your question sounds too sweet. The crust of a pie should be slightly savory to contrast with the sweet filling, and pumpkin pie is not supposed to be an exteremely sweet pie.

When I make pumpkin pie, I always use Martha Stewart's Pate Brisee (pie dough) recipe:
makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.


My personal tips: It is very important that you chill the dough for at least an hour, and it is even better if you make the dough the night before, and wrap in plastic wrap in the fridge. Let it sit outside of the fridge for 10 minutes before rolling out.
Also, I do not have a food processor, so I just cut in the butter wth a fork, and then slowly add the ice water until the dough sticks together.

And one more thing- I am sure that you can find canned pumpkin in Australia. Look in a speciality or organic store. I live in a small city in Taiwan and there are 3 stores here that carry it.

And for future reference- You only have to blind bake a pie shell if you are going to be using it for a cold pie, like a lemon tart, chocolate or french silk pie. You never have to pre-bake a pie shell that is going to be filled and then baked again (like apple, cherry or pumpkin.)

Answer 3

this recipe sounds very, very good:
http://www.joyofbaking.com/pumpkinpie.html
actually there are a few recipes that sound good:
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6748


the general consensus seems to be that you don't blind bake for pumpkin pie

Answer 4

Yeah !! sure . Go ahead and use the receipe.
Happy cooking.

Answer 5

you can use that recipe

Answer 6

yes, use it

hope it work :)