Pumpkin Pie

The perfect pie begins with the perfect crust-one that is tender and flaky. Cutting the butter into the flour mixture is a key step. The butter must be cold and hard; if it warms up and softens, the flour will absorb it, become sticky and yield a dense, tough crust. We recommend mixing the ingredients in a food processor. It allows you to work quickly so the butter doesn't have a chance to soften. And by running the machine in short pulses, the processor won't heat up and melt the butter.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Pumpkin Pie
Review 1 for Pumpkin Pie
5 out of 5
5 out of 5
September 3, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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Perfect Pumpkin Pie
September 3, 2013
This pie is perfect. I used the Emilie Henry pie dish and the Williams Sonoma pie crust cutters which really make it present well.
I added 1 tbsp of good bourbon to the recipe for an extra kick of spice and it was a success!
I also left out the egg yolks because I didn't have anything to do with the egg whites. I added an extra whole egg in place of the yolks.
Everyone loved it, will make again, and highly recommend!
Pros: Appearance, Impressive, Will Make Again
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