Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees. Place two racks in the oven: one in the lower third and one in the upper third.
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Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days. Flatten into a disk with the heel of your hand. Turn dough out onto a lightly floured surface and gather into a ball. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together.
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Add butter and pulse until the mixture forms lima bean-size pieces. Different size ramekins will take different amounts of time, and shallow ones bake more quickly than deep ones." Melissa Clark's Ultimate Pumpkin Pieĭough for a single 9-inch pie crust1 1/4 cups all-purpose flour (150 grams)ġ0 tablespoons unsalted butter, cold and cut into cubesĢ pounds butternut squash (1 small squash), peeled, seeded and cut intoĢ tablespoons unsalted butter, cut into small piecesĪll-purpose flour, for rolling out the doughġ/8 teaspoon ground allspice or pinch of ground clovesġ tablespoon bourbon or dark rum, or use 1 teaspoon pure vanilla extractįor the pie crust: In a food processor, pulse together the flour and salt. "Bake at 325 until just set - start checking after 20 minutes. "Skip the crust and spoon the filling into buttered ramekins to make pumpkin pie custards," she said. If you're looking for an individual-sized riff on her recipe, Clark suggested a simple variation. You don’t want to serve it hot, just warm."Ĭan you make smaller servings of this pumpkin pie? If you go for an apple pie, Clark recommended warming it up "in a 350 degree oven for 20 minutes before serving. "You can bake the pie the day before - don’t refrigerate it or the crust will get soggy."Īs for serving the pie, which goes for pecan as well, Clark said don't worry about warming it up - "they are better at room temperature." "The dough can be made up to a week ahead, and the filling can be made up to 3 days ahead. "If the dough gets too soft as you are rolling it out, throw it in the fridge to chill it for a few minutes before proceeding." Best time to make the crust, bake the pie and serve "Then make sure to chill the dough before rolling it out so the butter can firm up and the floury bits can hydrate," Clark said. Once you have the flour coated in butter, Clark said to "only add enough water so the dough comes together – if you smush some in your hands, it should stay together." She added: "If there are floury bits that’s OK – those floury parts will hydrate as the dough chills." "If using your hands, the butter should look like flour-covered cornflakes." If using a food processor, stop processing when you get lima bean-size chunks of butter," she said. "You can use a food processor or your hands to work the butter into the flour. "I think most people overwork the dough trying to get the super smooth consistency they find in pre-made dough."Īnother key component: "Start with cold butter and work quickly, keeping the butter in large chunks." A good dough should have chunks of visible butter in it – those butter bits are what gives homemade dough its flakiness," Clark explained. "I’d say to be aware that a good homemade dough isn’t necessary as uniform in texture as dough you buy.