![]() Add roasted pumpkins and 7/8 cups of water to blender. ![]() Coat with foil and roast in oven for 30 minutes. Cut pumpkin into smaller pieces and place on baking sheet. Use a spoon to scrape out any seeds and pulp. Continue baking for 10 more minutes and then set aside to cool. Use a fork to poke small holes in the bottom of the crust. Remove the parchment paper and baking bean weights. Line dough with parchment paper and fill with baking beans. Place in refrigerator until oven has warmed to 175☌ (347☏) Try making it wavy for an attractive finish. Trim excess dough to a 1-inch overhang around the pie dish. Fit dough to the bottom and sides of the pie dish without stretching it out. This will make it easier to spread over the pie dish. Wrap the dough around your rolling pin. Roll dough into a circle on floured surface, 0.5 inches thick. Fold plastic wrap over dough and refrigerate overnight. Add cold water, little by little, until dough holds together. Add diced, cold butter into bowl with flour, salt and sugar. Prep time: 4 hours (including pie dough prep)Įquipment: bowls, spoons, whisk, rubber spatula, blender, kitchen, scissors, knife, chopping board, rolling pin, baking beans, parchment paper, plastic wrap, oven, 10 inch pie dish
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