Butternut Squash Pie
|1||medium butternut squash|
|1 ¼||cups all-purpose flour|
|¼||cup sifted cake flour|
|5||tablespoons cold unsalted butter|
|2 to 3||tablespoons ice water|
|2||cups puréed butternut squash|
|¼||teaspoon grated nutmeg|
|1 ¼||cups evaporated milk|
Preheat oven to 375 degrees. Slice butternut squash in half, scrape out seeds and discard. Turn squash face down in a roasting pan, add water, and cover pan tightly with foil. Bake squash in preheated oven 45 minutes or until the squash is soft. Remove from oven and cool until room temperature.
Pulse flours and salt in a food processor to mix. Slice cold butter into 10 pieces; add to flour mixture along with shortening. Pulses until butter is pea-size. Add ice water and pulse just until the pastry comes together and forms a ball. Wrap the pastry in plastic wrap and chill at least 30 minutes.
When the pastry is cold, roll out on a floured pastry cloth and transfer to a 9-inch pie plate. Flute the edges, cover with a light towel, and chill while preparing the filling.
Preheat the oven to 400 degrees. Scoop the softened pulp from the squash halves and place in a large mixing bowl. Purée the pulp with an electric mixer at high speed several minutes until the squash is smooth; beat in eggs and sugar just until well mixed. Do not overbeat. Whisk in cinnamon, allspice, ginger, nutmeg, and evaporated milk until the mixture is well blended.
Pour the mixture into the prepared pie shell and bake in preheated oven 15 minutes. Reduce heat to 350 minutes and bake 40 to 45 minutes more until the filling is set and a sharp knife comes out clean when inserted into the center of the filling.
Remove the pie from the oven and cool. Serve the pie at room temperature or refrigerate and serve chilled.
Recipe makes one 9-inch pie. (8 servings)
Category: Pies & Tarts