Shopping list for brown sugar pastry
250g plain flour, plus extra for dusting
a pinch of salt
150g unsalted cold butter
2 tablespoons soft light brown sugar
2 free-range organic egg yolks
2 tablespoons ice-cold water
2 teaspoons lemon juice
1 tablespoon milk + 1 tablespoon caster sugar
250 ml double cream + 2 tablespoons caster sugar
You also need: a grater
a round 20cm baking tin
an Autumn leaf cookie cutter
Today we bake the pumpkin pie case from brown sugar dough, as we agreed yesterday. Making the dough is not that bad, it is not difficult or laborious. We use an old trick for rubbing butter into flour, that helps in terms of time. But the resting times of the dough cannot be avoided, just like the 'blind' baking. You will see how that works soon...
How to make a Pumpkin Pie Case
Place the flour with the salt in a large bowl.
Trick! Grate the cold butter into thin strands.
Add the butter strands to the flour mixture.
Rub the butter into the flour with your fingertips.
Stir the soft sugar into the mixture.
Make a well in the center.
Add the egg yolks to the well.
Also add the 2 tablespoons of ice cold water to the well
Finally add the lemon juice.
Stir the wet into the dry using a fork.
Knead the dough for 20 seconds.
Shape the dough into a flat disc.
Wrap the disc in a beeswax cloth and allow the dough to rest in the refrigerator for at least 2 hours
Fetch the dough from the fridge, set 1/3 aside..
Sprinkle some flour and place your dough on top.
Roll the dough the size of the baking tin.
Grease a round, 20cm baking tin and dust it with flour.
Press the dough into the tin and poke holes in the bottom.
Cover the dough and let it restin the fridge for 20 minutes.
Meanwhile roll out the 1/3 of dough, cut out small autumn leaves.
Place the leaves in the refrigerator until you need them and preheat the oven to 180°C / 160°C Fan
Fill the aluminum foil in the baking tin with dried beans, rice or peas.
Bake the pie case for 20 minutea until the edge colours golden..
Remove the foil with beans, bake the case for 4 minutes more, so the bottom can dry.
Fetch the leaves ,brush water on the underside and stick them on.
Brush the autumn leaves on the edge of the cake with some milk.
Sprinkle the autumn leaves finally with some caster sugar.
Pour the pumpkin filling very carefully into the pie base.
The filling comes just below the leaves, the dough was completely used up.
*Return the pumpkin pie to the oven for another +/- 30 minutes.
Leave the pie to cool to room temperature before slicing it.
Place the Pumpkin Pie back in the oven for 25-30 minutes and wait until the filling is just set with a slight wobble in the middle
Whip the cream with 2 tablespoons of sugar until just stiffening.
Serve the Pumpkin Pie with whipped cream.
Happy Thanksgiving!