Thursday, 28 October 2010

pumpkin pie...

Not something i've made before but, since Halloween is approaching, I thought I'd give it a go!  Here is the pastry recipe to get things started...You can of course use pre-made shop bought sweet crust pastry as an alternative...
Ingredients for the Pastry
6oz (175g) plain flour
1 1/2 oz (40g) icing sugar
3oz (75g) softened butter
pinch of salt
1 large free-range egg, seperated
Pastry Method
Sift the flour into a large mixing bowl.  Cut the butter up and add to the flour.  Combine the flour and butter together by rubbing them lightly between your fingers.  The two are combined when the mixture resembles breadcrumbs. (note - this may seem like it will never happen, but be pateint.  It should take 5-10 minutes)
Sift the icing sugar into the flour and butter mix, add the egg yolk and salt.  Beat well until combined.  The mixture should now appear as a light dough.  Bring the mixture together with your hands and place on a floured surface.  Knead the dough lightly for 2 minutes, then wrap in cling film and place in the fridge for 30 minutes.
Pre-heat the oven to gas mark 4.
After 30 minutes, place the pastry dough on a floured surface and roll out to about 3mm thick, so that it will line the base and sides of a 23" loose base fluted quiche tin as one continuous piece.  Press the pastry base into the base and sides of the tin and prick the base with a fork several times.
Fill the base with ceramic pie beads to ensure that the pastry does not fall in on itself and that it bakes consistenly across the surface.  Place in the middle shelf of the oven for 20 minutes.

23" loose base quiche tin

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