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Sage Freckled Ultra Flakey Pie Crust


Crust –
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2 sticks unsalted butter – dice into 1/8” – place in freezer until ready to use
1 cup of water + 1/8 cup cider vinegar – in a cup filled with ice
10 sage leaves – chiffonade


Pie Filling –
2 cups cooked pumpkin
1 1/2 cup rich cream (or evaporated milk)
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg or allspice dash cloves
2 eggs— beaten


Prepare unbaked crust and keep cool while preparing the filling.

  1. In a food processor***, with a dough blade attachment, combine the flour, salt, sugar and sage. Pulse the processor on and off until combined.
  2. Take the butter out of the freezer and add it to the processor. Pulse the processor on and off until the mixture resembles pea – blueberry sized flour butter crumbles.
  3. Using the processor feeding tube, slowly add a tablespoon at a time of vinegar/water making sure you pulse the processor slowly the entire time. Stop adding the vinegar/water when the dough starts to come together into a rough mass.
  4. Empty the dough out onto floured board or marble slab (cool surfaces are best) and form into a ball.
  5. Divide the ball in half and wrap each half in saran wrap. Place in the fridge for at least 2 hours or up to 2 days.
  6. After the dough has chilled, lightly sprinkle a clean counter or cutting board with flour and roll out your dough. Make sure you turn the crust 15 degrees after every rolling pin push. This helps ensure an even circle.
  7. Butter your pie dish. Try to use a clear Pyrex pan since you can check the bottom of the crust to see if its slightly browned and ready without guessing.
  8. Lay out your rolled dough over your buttered pie pan and gently use your fingers to form it to the pan. Stick it into the freezer.

*** Alternatively you can use a handheld pastry cutter or 2 knives or forks to combine ingredients.

Roast a Sugar Pie pumpkin, cut in half and placed cut side down on a rimmed cookie sheet that has 1 tablespoon of oil rubbed on it. Cook at 350° for 45 minutes until it is easy to scoop out the flesh, then puree in a food processor.

Preheat oven to 425°. Beat eggs and add sugars, mixing well. Add the pumpkin, then cream, mixing well after each addition. Finally add the salt and spices. Mix well again. Pour into the pie shell.

Bake 15 minutes at 425°, then reduce heat to 350° and bake about 45 minutes longer or until an inserted knife comes out clean.

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