Homemade pumpkin pie

17 Comments

  1. Would it be necessary to put foil around the edges of the pie crust when baking again with filling? It seems like the crust would become too brown.

    1. Marcia,

      Absolutely! You can shape aluminum foil around the outside edge of your filled pie shell when it goes in the oven.

      Thanks for your question,
      -Kim

  2. Please put a “PRINT” selection that is printer friendly on these kinds of articles/recipes. I need something right in front of me!

    1. Kathleen,

      Scroll down to the very bottom of the post. To the right of the “Product Used” header and image, you will see a small green image of a printer that says “Print Friendly.” The post will open in a printer-friendly format with options to remove the images or save as a PDF file before printing.

      Thanks!
      -Kim

  3. Is this for one pie or two pies? The crust seems to be for two, but the filling for one. Also, what size pie pan, 8″, 9″ or 10″, regular or deep dish.

    Thank you.

    1. Richarrd,

      Great question! We have a blog post coming up that delves into the baking temperature and doneness temperature for cheesecake–so keep your eyes peeled for it! The baking temperature varies depending on your recipe, but the doneness temperature is 150-160°F.

      Thanks!
      -Kim

  4. The article discusses keeping the crust cold because of how the gluten works – but is it the same concenpt when using gluten-free flour?

    1. Debbie,

      Keeping the crust cold is important for keeping the gluten development minimal, and also keeping the butter firm so the dough is workable. Even if you’re using gluten-free flour the dough should stay chilled through every stage of the process until baking for easier workability, and better stability when the crust goes into the oven.

      Thanks!
      -Kim

  5. One neat trick to have less gluten formation and better workable dough is to replace half of the water with Vodka. Store it in the freezer so it goes in very cold (0 deg f). It will not freeze at this temp. Vodka makes the dough wet but does not form gluten when worked. The alcohol evaporates while baking. – From the book Baking Illustrated by Cooks Illustrated.

    1. John,

      Yes! The vodka method was originally introduced by Cook’s Illustrated (developed by Kenji Lopez-Alt when he was with Cook’s Illustrated) as a method for pie dough. Whatever technique is used, manipulating gluten development is an element of any recipe that includes wheat flour.

      Thanks for the comment!
      -Kim

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