Pumpkin Sugar Pie
11 ingredients
1 steps
Ingredients
- 1 recipe All Buttah Pie Dough (https://food52.com/recipes...)
- 1/2 cup (99 g) granulated sugar
- 1/2 cup (60 g) all purpose flour
- 1/2 cup (106 g) light brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon (2 g) fine sea salt
- 3/4 cup (171 g) whole milk
- 3/4 cup (183 g) heavy cream
- 1/2 vanilla bean, split and scraped
- 1 cup (269 g) pumpkin puree
- powdered sugar, as needed for finishing
Directions
-
1["Lightly flour the work surface. Roll out the dough into a circle 1/4-inch thick. To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2-inch overhang all around. Chill in the refrigerator for 20 to 30 minutes, or freeze for 5 to 10 minutes.", "Tuck the excess dough under at the edges, pressing lightly to help \"seal\"" the dough to the outer rim of the pie pan. Return the dough to the refrigerator for 20 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired.""
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