Ingredients
Equipment
Method
Make the crust
- In a large bowl, toss together the flour and salt. Cut in the cold butter and shortening with a pastry cutter until pea sized crumbs form and flour is slightly moistened. Using a rubber spatula, stir in the cold water until a shaggy dough forms. Do this one Tablespoon at a time, as the amount of water will vary depending on weather, climate, and time of year. The dough shouldn't be crumbly or sticky , but soft and shaggy with patches of butter. I usually do about 6-7 Tablespoons.
- Dump the shaggy dough onto a floured surface and form it into a ball. You don't want to knead it, just shape it into a ball. Then, flatten it slightly with your hands into a thick disk and wrap tightly with cling wrap. Chill the covered dough for at least 2 hours, or overnight.
Roll out and bake the pie crust
- Preheat the oven to 375℉ and get out a 9 inch pie dish.
- Once chilled, roll the dough out into a 12 inch circle on a floured surface. Try to rotate the dough frequently to make sure it isn't sticking, and to help you get an even circle shape. Flip the dough over a few times to make sure it isn't sticking, and don't be afraid to add more flour to your work surface. If the dough is losing its circular shape, use your hands to reshape it, and pinch the cracks closed.
- Carefully transfer the rolled out dough to the pie dish and use your fingers to press it into place. Pinch any rips closed, and fold over the edges to create a thick and even crust. You can crimp the crust with a fork, flute it with your fingers, or leave it as it is.
- Line the crust with parchment paper. I find crumpling up the parchment helps make it easier to lay it flat in the crust. Fill with pie weights (you might need 2 sets to evenly fill the crust)
- Bake the crust with the pie weights for 10 minutes. Then, carefully remove the pie weights and parchment, prick the bottom of the crust all over with a fork to create air vents, and bake without the weights for another 7-8 more minutes. The edges should just be starting to brown, and should not yet be fully cooked. Remove from the oven to cool slightly as we prepare the filling.
Make the filling
- In a large bowl, whisk together the pumpkin puree, eggs, and brown sugar. Add the cornstarch, salt, chai spice, heavy cream, and milk. Whisk until smooth and combined. Filling should be very thin.
- Pour the filling into the warm crust, almost to the top. You will probably have some extra filling, you can use that to make mini pies!
- Bake pie for 55-65 minutes or until mostly set except for a small wobbly part in the center of the pie. You may need to tent the crust of the pie with foil after a while to stop the crust from over browning.
- Remove the pie from the oven and let it cool at room temperature for at least 3 hours before slicing and adding the topping. However, I recommend additionally chilling the pie covered with cling wrap overnight. This will deepen the flavors and texture. If you don't have the time, the pie will still be delicious after only 3 hours of rest time.
Brûlée and serve
- Slice however many pieces of the cooled pie you need. Sprinkle each with about a Tablespoon of sugar (it should be a thick layer). Using a kitchen torch, brûlée the sugar on top until it melts and starts to brown. Serve immediately.
- Pie without the topping will stay fresh in the refrigerator for up to 4 days.
Notes
Make ahead instructions: You can make just the pie dough the day before and have it chill overnight. However, I recommend making the pie except for the topping a day in advance and letting it sit covered in the fridge overnight. This will deepen the flavors, and then all you have to do the next day is brûlée the slices.
Chai Spice Mix: I used this recipe for my chai spice mix. It's a great mix to keep on hand!