First, a silicon (silpat) mat is a necessity for rolling out any dough ~ so find one that has measurements on it (and preferably the circles for sizes of pie crusts). If you don't have the silpat mat, you can write out measurements with a felt-tip marker on the bottom side of the bottom sheet of wax paper (and you should be able to see it through the top sheet). Later, you can take off the top sheet of wax paper and roll the bottom sheet up on the rolling pin (in photos) and then unroll it over the pie plate (and remove that other sheet of wax paper).
Adjustable silicon pie crust protector ~ instead of little pieces of foil that fall off the crust ~ to keep the crust from over-browning in the oven. I bought the pie crust protector and this silpat mat new, on eBay ~ but you can probably find them anywhere that sells baking supplies.
** NOTE that many recipes call for your pie to be baked at temps over 400 degrees ~ but newer Pyrex is made in China and can explode at temps over 400! So, only use vintage Pyrex at those higher temps (or metal), or just go for a lower baking temperature.
I adjusted my butter crust b/c it was for an 8" or 9" pan, and wanted to be sure I had enough. Since I had 5 TB butter waiting to be used in the fridge, I just added 1 TB Crisco (so the best of both kinds of crust here).
SOUR CREAM Brown Sugar PUMPKIN PIE
crust for a true 9" pan (not necessarily deep dish)
My hybrid crust:
2 cups flour .......................................1/2 tsp. salt
5 TB cold butter (cut into little bitty pieces ~ the smaller they are, the easier it is for you)
1 TB Crisco (in dabs around on the flour)
4-6 TB ice water.................................quick shake of Pumpkin Pie spice (or cinnamon)
In a large bowl, using a pastry cutter or 2 forks (or a large whisk ~ bouncing it up & down ~ or even a potato masher that has wires) cut the butter and Crisco into the flour, salt & spice ~ until everything is about the size of small peas. Then sprinkle in the water (about 1 TB at a time), tossing with a fork (or rubber scraper) until it's all moistened and almost cleaning the sides of the bowl. Mash it down and scrape up loose flour from the bottom of the bowl with the rubber scraper. Then get in there and knead a few times with your hands.
TIP: Preheat oven to 350. Put the baking sheet that you'll be putting your pie pan on, in the oven to heat ~ so the bottom of your pie will get a "head start" and crisp up a little faster. ** 2nd TIP: I give a quick spritz of non-stick baking spray (containing flour ~ the others are too oily) to the pie pan
Put a sheet of wax paper over the silpat mat and lightly sprinkle about 1 TB flour over it. I also roll out dough between 2 sheets of wax paper (with just about 1 TB flour very lightly spread on the bottom sheet ~ mash the dough down on it, flip the dough to cover the other side lightly in flour ~ cover with top sheet of wax paper.) Now roll the dough out to about 12" diameter for 9" pan. ** Take off top piece of wax paper and roll the bottom sheet up on the rolling pin (in photos) and then unroll it over the pie plate (and remove that other sheet of wax paper).
Trim off any edges that are really hanging down too much (and stick them under a side that might be too thin). Then turn under the edges so they're on top of the pie pan. I just pinch the edges together from inside & outside ~ but my edges aren't "fancy". You can find different styles on-line, if you want. ** Poke little holes all over the bottom & sides of the pie crust with a cake tester or toothpick, so the pie crust doesn't rise up during baking.
SOUR CREAM Brown Sugar PUMPKIN FILLING
I'll bet you never thought we'd get here!
1 15-oz can pumpkin puree
1/2 cup sour cream (can be plant based)
Not enough sour cream on hand? You can substitute softened cream cheese with 1 TB milk.
1/2 cup sugar………………………1/4 cup dark brown sugar
2 tsp cinnamon……………………1/2 tsp. nutmeg
1/2 tsp. ginger……………………..1/4 tsp. cloves
1 tsp. vanilla extract………………2 eggs
1/2 tsp. dried orange peel (or fresh orange zest)
You can substitute equal amount of regular white Splenda for the white sugar and 2 TB brown Splenda for the brown sugar
***
In a medium mixing bowl, beat pumpkin and sour cream until smooth. Add sugar, spices, and vanilla, stirring well. Beat in eggs, one at a time.
Pour into pie crust. Bake at 350 degrees for 50-60 minutes, until middle of pie is set (no longer liquid) ~ a thin sharp knife should come out clean when stuck into it. ** If you're using the PIE PROTECTOR (or little pieces of foil), I take it off at about 45 minutes, when I first check the pie.
Cool completely before serving (with lots of whipped cream or Cool Whip). Store in refrigerator.