Carefully remove the foil and weights and continue baking until the shell is just set, about 5 minutes. Place the chilled pie shell on a rimmed baking sheet and line the shell with foil and pie weights. (You can refrigerate the pastry, covered, for up to a day.) Use a fork to pierce the bottom of the pastry all over.
Fit the dough into a 9-inch deep dish pie pan and trim the excess to a 3/4-inch overhang, then use the overhang to create a decorative edge. To make the pie, on a lightly floured surface, roll out the dough to a 12-inch circle. If frozen, defrost in the refrigerator before proceeding.) (You can make the dough in advance, storing it in the refrigerator for up to 3 days or in the freezer for up to several months. Turn the dough onto a work surface, shape into a 3/4-inch-thick disk, wrap in plastic, and chill until firm enough to roll, at least 30 minutes. Add 3 tablespoons ice water and pulse until moist clumps form when the dough is pinched (add more water as needed). Add the butter and pulse until the mixture forms a coarse meal. To make the crust, in the bowl of a food processor, combine the flour, sugar, and salt.
#Whipped cream recipe for pumpkin pie plus
1/4 cup chopped candied, sugared, or crystallized ginger, plus more for garnish (see below).1 tablespoon all-purpose flour, plus more for the work surface.1/2 cup (1 stick) unsalted butter, chilled, cut into 3/4-inch pieces.And three, it adds crystallized ginger to the whipped cream, which simply puts the whole thing over the top. Two, it’s a little heavy on the spices, amplifying their effect. One, it uses coconut milk in lieu of half and half or evaporated milk-although you could substitute either if you’d prefer-adding creaminess without any perceivable coconut flavor. A relatively old-fashioned pumpkin pie with a few tasty twists.
0 kommentar(er)
