Comments on: How to make pumpkin pie

By: adelady

adelady — Sat, 28 Dec 2013 00:26:24 +0000

OK. We can work with that – especially since it’s pureed. I might round off just a bit rounder.

Though cooler weather might be a better idea. (It was 30C at 6 am today – it’s cooling down outside but I’ll wait to see what the wind change really brings.)

By: Greg Laden

Greg Laden — Fri, 27 Dec 2013 01:46:31 +0000

Yes, I’ve researched it and apparently Oz lacks canned pumpkin puree. One uses the caned product because in baking a pie you want the ingredients to be consistent across your various efforts and making your own pumpkin puree adds an element of variation (and art) to the process. Traditionally I make my own from pumpkin and squash but the recipe given here is designed to be relatively fool proof.

The can is about 15 ounces. That’s volume, not weight. That’s 443.603 ml. You can probably round that off to 443.6!

By: adelady

adelady — Thu, 26 Dec 2013 23:36:51 +0000

I’ve only ever heard of “a can of pumpkin pie stuff”. We do have canned apple pie and apricot pie filling stuff, even though not every supermarket stocks it you can often find it lurking on a very top shelf. But pumpkin? Not that I’ve ever seen. Pumpkin is available all year round and soooo cheap, I can’t imagine why anyone would bother canning it here.

By: Greg Laden

Greg Laden — Thu, 26 Dec 2013 15:09:58 +0000

Just a can of pumpkin pie stuff. Do you have that in oz? We don’t even have scales in America.

By: adelady

adelady — Thu, 26 Dec 2013 09:05:29 +0000

Pumpkin pie “mix”? What weight of cooked pumpkin is this equivalent to? (For the benefit of ignoramus Aussies like me.)

By: Greg Laden

Greg Laden — Wed, 25 Dec 2013 05:02:19 +0000

Excellent, I may try that.

By: Doug Alder

Doug Alder — Wed, 25 Dec 2013 01:20:46 +0000

Oh ya I forgot – happy Saturnalia to you Greg 🙂

By: Doug Alder

Doug Alder — Wed, 25 Dec 2013 01:19:56 +0000

Well Here’s my pie crust recipe (top and bottom 10″)

220 grams sweet butter (unsalted)
320 grams AP flour
1 tsp Salt (if you use regular salted butter then make this a large pinch instead)
8 to 10 Tbsp Ice Water

Everything should be ice cold. If you have a food processor then stick the bowl and blade in the freezer for 30 minutes. The colder it is and the less you work your dough the fewer strands of gluten are formed and the flakier your crust will be. Toss butter and dry ingredients into food processor and pulse until butter/flour mix is like small peas (or if doing this by hand use a couple of knives or a pastry cutter – do not use your hands unless you are constantly dipping them in ice water – but best not to use them) Having bits of butter left is essential – as the crust cooks those lumps melt and give off steam which makes the crust flakier) Add 6 Tbsp of ice water and stir to mix add sufficient remaining ice water to bring the dough together – the actual amount will depend on the age of the flour and the water content of the butter. Roll into a ball with a couple of very quick kneads, split into two, wrap in saran wrap and let rest in the refrigerator for at least 30 minutes before rolling out.