In a large bowl, stir together the flour and salt. Dice the cold butter into ½-inch cubes. Add butter to the bowl and toss to coat in flour. Using a fork, begin cutting the butter into the flour mixture, breaking up the butter with fork as you go until the mixture resembles coarse meal and the largest pieces of butter are no larger than ¼ inch. Form a well in the center of the mixture and add the cold water. Starting from the center, begin incorporating the flour mixture with the fork until the dough barely comes together in large clumps. Using your hands, gently gather the dough into a ball, pressing it together, and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.
After chilling, remove the dough from the refrigerator and unwrap it. Lightly flour the rolling surface, the top of the dough and a rolling pin. Roll the dough ⅛ inch thick with a diameter of at least 17 inches. Cut four 8-inch rounds from the dough, leaving as little space as possible between the rounds when cutting.
Drape each dough round over a pie pan and gently press the dough into the edges of the pan, smoothing out any wrinkles in the dough. Fold the overhanging dough under itself so it is fully resting on the rim of the pan and not hanging over the edge.
Place dough-lined pie pans on a rimmed baking sheet, cover with plastic wrap and refrigerate for at least 15 minutes.
Preheat the oven to 425°F. Remove the dough-lined pie pans from the refrigerator and place a large square of parchment paper or aluminum foil in each pan over the dough. To keep the crust from getting soggy, fill each pan with pie weights, dried beans or uncooked rice all the way to the rim. Bake for 15 minutes, carefully remove the lining with the weights and return crust to the oven for 2 minutes. Set crusts aside to cool before filling.
While the dough is chilling, prepare the filing. Preheat the oven to 350°F. Remove the stem from the pumpkin and slice in half lengthwise, scoop out the seeds and rub ½ teaspoon oil on each half. Place halves cut side down on a rimmed baking sheet and bake until the center can be easily pierced with a knife, about 30-60 minutes depending on the size of the pumpkin.
When the pumpkin is cool enough to handle, scoop out enough flesh to equal 2 packed cups. You may have leftover pumpkin. In a blender or bowl of a food processor fitted with a blade, puree pumpkin, milk and cream until smooth. Add remaining ingredients and blend to combine. Refrigerate filling until ready to use.
Preheat oven to 350°F. Evenly divide filling among par-baked crusts. Bake on a rimmed baking sheet for 45-60 minutes until set. When pies are ready, the middle will no longer jiggle and the center will feel firm when pressed. Let pies cool completely before serving. Store cooled pies in the refrigerator.
In a large bowl, stir together the flour and salt. Dice the cold butter into 1.2 cm cubes. Add butter to the bowl and toss to coat in flour. Using a fork, begin cutting the butter into the flour mixture, breaking up the butter with fork as you go until the mixture resembles coarse meal and the largest pieces of butter are no larger than 1/2 cm. Form a well in the center of the mixture and add the cold water. Starting from the center, begin incorporating the flour mixture with the fork until the dough barely comes together in large clumps. Using your hands, gently gather the dough into a ball, pressing it together, and flatten into a 2.5 cm thick disc. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.
After chilling, remove the dough from the refrigerator and unwrap it. Lightly flour the rolling surface, the top of the dough and a rolling pin. Roll the dough to 0.3 cm thick with a diameter of at least 40 cm. Cut four 20cm rounds from the dough, leaving as little space as possible between the rounds when cutting.
Drape each dough round over a pie pan and gently press the dough into the edges of the pan, smoothing out any wrinkles in the dough. Fold the overhanging dough under itself so it is fully resting on the rim of the pan and not hanging over the edge.
Place dough-lined pie pans on a rimmed baking sheet, cover with plastic wrap and refrigerate for at least 15 minutes.
Preheat the oven to 218°C. Remove the dough-lined pie pans from the refrigerator and place a large square of parchment paper or aluminum foil in each pan over the dough. To keep the crust from getting soggy, fill each pan with pie weights, dried beans or uncooked rice all the way to the rim. Bake for 15 minutes, carefully remove the lining with the weights and return crust to the oven for 2 minutes. Set crusts aside to cool before filling.
While the dough is chilling, prepare the filing. Preheat the oven to 180°C. Remove the stem from the pumpkin and slice in half lengthwise, scoop out the seeds and rub ½ teaspoon oil on each half. Place halves cut side down on a rimmed baking sheet and bake until the center can be easily pierced with a knife, about 30-60 minutes depending on the size of the pumpkin.
When the pumpkin is cool enough to handle, scoop out enough flesh to equal 454 grams. You may have leftover pumpkin. In a blender or bowl of a food processor fitted with a blade, puree pumpkin, milk and cream until smooth. Add remaining ingredients and blend to combine. Refrigerate filling until ready to use.
Preheat oven to 180°C. Evenly divide filling among par-baked crusts. Bake on a rimmed baking sheet for 45-60 minutes until set. When pies are ready, the middle will no longer jiggle and the center will feel firm when pressed. Let pies cool completely before serving. Store cooled pies in the refrigerator.
Madagascar Bourbon Pure Vanilla Bean Paste
