- 1 1/3 cup all purpose flour
- 4oz unsalted butter, cold (1 stick)
- ¼ cup (2oz) cold water
- ½ tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 1/3 cup Jacobsen Co. Honey Simple Syrup
- 1/2 cup half & half
- 1 whole large egg
- 3 egg yolks
- 2 ½ cups pumpkin purée
- 1/4 tsp. Jacobsen Salt Co. Pure Kosher Sea Salt
1/8 tsp. vanilla bean paste
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground clove
In a measuring pitcher or large cup, mix 1/2 tsp Kosher Salt and water well by hand until you feel all the salt crystals dissolve. Put into fridge to chill while you prepare the butter and flour.
Cut up cold butter into small cubes using a butter knife or bench scraper, then combine with flour in a medium sized bowl. Mix by hand moving quickly to break up butter by squishing all the pieces between your fingers while incorporating flour each time you touch the butter. If the butter starts to soften before combined, take a break, and pop the whole mixing bowl into the fridge for 5-10 min. Continue mixing and squishing until you have combined most of the butter, leaving a few very small pieces of butter in there.
At this point, pour your cold water/salt mixture all at once over the flour mixture. As the water absorbs, fold flour over the wets by hand, tossing larger clumps and mixing in smaller ones. Depending on how dry/fresh your flour is, you could need more or a bit less flour or water. The more you make this dough, the more you will get a feel for how much flour or water to add if you feel an adjustment is needed. When the wets are fully absorbed, the dough seems moist, but not too dry and you have pieces just starting to combine (don’t overwork or you will start to develop gluten) form into a disk about the size of your hand. The disk should be tightly packed from edge to edge, not at all shaggy. If the dough has a cool affect to the touch, you can move forward and roll out the dough. If the dough is becoming warm to the touch and soft or sticky, wrap the dough disk in plastic wrap and refrigerate for 5-10 min.
When you are ready to roll, generously flour both the dough disk and work surface prior to rolling out. Move quickly using even pressure to get the dough down to about 1/8" with any rolling pin that suits you. If edges begin to separate, take a break from rolling and pat the surface down or pinch it together while the butter is slightly exposed, acting as glue, then flour after to seal it. If the butter sticks to the work surface while rolling, put the rolling pin aside so you can scrape off excess butter off the surface then re-flour before moving forward.
When the rolled out pie dough is large enough for your pan, quickly lift it into your pie pan and firmly press dough into base and sides. Tuck the overhanging dough under itself, making an edge. Crimp this edge, then place the dough lined pie pan into the freezer for at least 15 minutes to get it nice and firm before baking.
Preheat oven to 425°F.
While the dough is chilling and oven is warming up, make the pumpkin filling by mixing all ingredients in medium sized bowl, then set aside.
When the oven is hot and your pie shell is firm, line your pie shell with parchment paper and fill with pie weights or baking beans. Bake your shell weighed down like this for about 15 minutes at 425°F in the middle of the oven.
Reduce the heat to 375°F, remove the weights from the pie shell, and continue to bake for 2-5 more minutes until the bottom of the shell looks nice and dry. Remove the partially baked shell from the oven and let cool completely before pouring in pie filling. This is called "blind baking" and helps your pie retain a crispy bottom.
When your shell is cooled, carefully fill your pie with the pumpkin mix, and bake for 45-50 min at 375°F.
Let cool completely to room temperature before serving. Store in the refrigerator.