Best Pumpkin Pie Recipe

Directions

• Begin with the crust. In a large bowl combine the flour, sugar, and salt. Then add in your cubed butter. Using your fingers, combine the butter and flour mixture until it resembles coarse sand. If some larger pieces of butter remain, that is absolutely fine.
• Pour in the vinegar and ice water and knead the dough until it is completely combined.
• Flatten the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour.
• Very lightly grease a 9-inch pie plate. On a lightly floured surface, roll out your dough into a large circle. Then wrap the dough around the rolling pin and unwrap it in the pie plate. Then using your fingertips press the dough gently into the pie plate. Trim the excess dough. You can crimp the crust with your fingers or leave the dough how it is, whatever you prefer. Place the pie crust into the freezer for 15 minutes.
• Now we will blind bake the crust. Preheat the oven to 375 degrees. Remove your crust from the freezer. Line the crust with parchment paper and pour in your pie weights or dried beans until your pie plate is about half-way full. Bake the crust with the pie weights for 20 minutes.
• Remove the crust from the oven and remove the parchment paper and pie weights. Using tin foil, cover the edges of the crust to prevent them from burning. Bake the crust without the pie weights for another 20 minutes at 375 degrees. If the bottom puffs up, push it down with a spatula.
• Reduce the oven temperature to 325 degrees. Now make the filling. Combine all of the pumpkin filling ingredients together in a medium-sized bowl until smooth.
• Pour in the pie filling into the pre-baked crust and bake at 325 degrees for about 60 – 70 minutes. You will know if the pie is done if the edges are stiff and the middle jiggles very slightly.
• Let the pie cool at room temperature for about 2 hours. Refrigerate the pie until you are ready to eat.