Classic Pumpkin Pie

You probably have a go-to recipe for pumpkin pie, but on the off chance that you don’t, keep this one handy for the upcoming holidays or like me, keep it handy to make a pie just because. Every Thanksgiving, my daughter is in charge of pumpkin pie and a few years ago she and I did a pie bake-off to try-out different crusts- all butter, all shortening, half and half- and we decided an all-butter recipe was the best. Not only does it taste delicious but you can make it in advance which means less time in the kitchen on the big day. The filling recipe is one my friend Karna passed on to me, and I tinkered with it to arrive at the recipe I use today.

For the Dough
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon granulated sugar
1 cup (2 sticks) chilled unsalted butter, cut into large diced pieces
1/4 to 1/2 cup ice water
For the Filling
3 eggs
3/4 cup sugar
1 can (15-oz) pumpkin
1/2 tsp salt
1 tsp cinnamon (heaping)
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 can (12-oz) evaporated milk

In a large bowl, or the bowl of a food processor, combine your flour, salt, and sugar, either with a whisk or by pulsing a few times. Add in your butter pieces. Using your fingers or a pastry cutter, quickly work your butter into your flour until it begins to look like cornmeal with a few pea-sized pieces sprinkled throughout. If using a food processor, pulse for about 10 seconds to get the same effect. Pour your water in a little bit at a time, working it into your dough just until the dough holds together. If using a food processor, slowly pour your water through the feed tube with the machine running just until the dough holds together but not for more than 30 seconds.
Working quickly, pour your dough out onto a lightly floured work surface and gather it into a large ball. Divide the ball in half and flatten each half into a rounded disk. Wrap in plastic wrap or parchment paper and place in the refrigerator for an hour before using. You can also put the dough in an airtight bag or container and put it in the freezer for up to a month. Pull out of refrigerator 15 minutes before using, or out of freezer 30 minutes before using.
When you are ready to bake your pie, preheat your oven to 450ºF.
On a lightly floured surface, roll out your dough to about 12 to 13 inches in diameter and 1/8 inch thick or so. Gently place it on your pie plate. Using kitchen scissors, trim the dough so it hangs over the edge about 1/2 inch. Tuck that extra dough under the dough around the rim. Then using your thumb and pointer finger on one hand and your thumb on the other, push those fingers toward each other, crimping the dough, around the entire circumference. Pop your prepared dough in the fridge while you mix your filling.
Beat the eggs, sugar, pumpkin and spices together. Then blend in your milk. Pour your mixture into your waiting pie shell and carefully ease it in to the middle rack of your oven. I always put a cookie sheet on the rack beneath the pie to catch spills.
Bake at 450ºF for 10 minutes and then at 350ºF for 50 minutes or until a toothpick inserted in the middle comes out clean.
Allow pie to cool completely before serving. I prefer to eat my pumpkin pie with a scoop of vanilla ice cream. I also tend to serve this to my kids for breakfast, after school, and right before bed. Enjoy.

YIELD: One pie