pumpkin pie

How To Make pumpkin pie

• 
  1

  Place butter and lard in the freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
• 
  2

  In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.
• 
  3

  Remove the lid of the food processor and spritz surface of mixture thoroughly with water (or just use 4-5 tablespoons of ice water). Replace lid and pulse 5 times.
• 
  4

  Add more water and pulse again until the mixture holds together when squeezed.
• 
  5

  Place mixture in a large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. Place 2 metal pie pans in the refrigerator to chill.
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  6

  Remove dough from the refrigerator. Cut along 2 sides of the plastic bag. Open the bag to expose dough and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle the top of the dough with flour.
• 
  7

  Remove pie pans from the refrigerator and set the first pan on top of the dough.
• 
  8

  Turn everything upside down and peel plastic from the bottom of the dough.
• 
  9

  Place the second pan upside down on top of the dough and flip again. Remove the first pan from atop dough.
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  10

  Trim edges if necessary. Crimp crust, place back in the fridge, while making the pumpkin mix.
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  11

  Preheat oven to 425°F.
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  12

  Place pumpkin, sweetened condensed milk, eggs, spices, and salt in a medium bowl.
• 
  13

  Whisk until smooth.
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  14

  Remove crust from the fridge and pour filling into crust.
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  15

  Bake 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool.
• 
  16

  Garnish as desired.
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