Рет қаралды 81,035
▶Ingredients (for one 9-inch pie pan)
: 22.8cm in upper diameter, 20cm in lower diameter, 3.8cm in height
[Flaky pie dough]
150g All-purpose flour
100g Cake flour
165g unsalted butter
2g Salt
65g cold water
1) Put the cube-shaped butter on top of the flour, then chop the butter finely with scrapers.
2) When the butter is small enough to be the size of a lentil, add cold water + salt mixed in advance and mix.
3) When the white powder is barely visible and it starts to crumble like a crumble, press it from top to bottom to form a lump.
*You can make a pie-like texture that breaks layer by layer by doing several overlapping operations like cutting in half and pressing. (options)
4) After making it into a round and flat shape, cover it with plastic wrap and rest in the refrigerator. (recommended for more than 3 hours)
5) Use a rolling pin to roll out the rested dough into a wide circle with a thickness of 3mm.
6) Put the dough into the pie mold. Trim the edges with an inch of leeway, then pinch them with your hands to shape them.
7) Rest in the freezer until the dough becomes firm again.
8) Fill the tart with pie weights and bake at 180 degrees Celcius(356F) for 15 minutes, then remove the pressing stones and bake for an additional 15 minutes. (based on Unox convection oven)
Preheat the oven sufficiently in advance. My oven tends to be very hot, so please raise the baking temperature a little higher in your home oven.
[Pumpkin filling]
425g Pumpkin puree
100g Eggs
34g Egg Yolk
85g Brown sugar
50g Honey
150g heavy cream
150g Whole Milk
3g Salt
3g Ceylon cinnamon
1g Ground ginger
1g Ground nutmeg
0.5g Ground cloves
1) Beat the egg and yolk together.
2) Add milk, heavy cream, and vanilla extract and mix well.
3) Add brown sugar, honey, salt, and spices and mix well.
4) Add the rest of the ingredients to the pumpkin side little by little and mix well.
5) Pour the filling into the pie crust and cook at 160 degrees Celcius(320F) for 1 hour.
*Storage: It is best eaten on the day of baking as the pie crust is crispy. It can be stored in the refrigerator for up to two days in an airtight container or you can freeze it if you want to keep it longer. (Can be frozen about 1 month/ Pie crust may become slightly soggy)
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