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• Pumpkin Pie (Simple Crust)
• Sourdough Crust

Ingredients

Simple Pie Crust

• 1 1/2 cups cold butter
• 3 cups unbleached flour
• 1 large egg
• 5 tablespoons very cold water
• 1 tablespoon white vinegar
• 1 teaspoon fine ground salt

Sourdough Pie Crust

• 250 g All Purpose Flour
• 5 g Salt (or to taste)
• 10 g Sugar (optional - see notes)
• 230 g Unsalted Butter must be COLD
• 200 g Sourdough Starter or Sourdough Discard
• 10 g White Vinegar or Apple Cider Vinegar
• 50 g Iced Water (just in case)

Pie Filling

• 29 ounces pumpkin puree
• 4 eggs
• 1 teaspoon salt
• 2 cups sugar
• 2 cups cream, half and half, or evaporated milk (cream preferred)
• 3 teaspoons cinnamon powder
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves

Directions

Simple Pie Crust

1. In a large bowl, combine the cold butter and unbleached flour. Cut
2. In a separate small bowl, whisk together the egg, very cold water,
3. Pour the wet mixture into the butter and flour mixture, and add the
4. Divide the dough into two equal portions. Wrap each portion in

Sourdough Pie Crust

1. This dough makes enough pastry for a top and bottom crust. If only
2. Add all purpose flour, salt and sugar to a large mixing bowl and
3. Grate the cold butter into a bowl. If the butter starts to melt or
4. Place the cold, grated butter into the bowl with the flour, salt and
5. Now, add the sourdough starter or discard and vinegar and bring the
6. If the dough really isn't coming together at all, add a little iced
7. Tip the rough dough out onto the counter, divide the dough into two
8. If you prefer to just refrigerate as one ball, that's fine too. You
9. Leave the dough a minimum of one hour to fully hydrate and become
10. When you are ready to use the sourdough pastry to make a pie crust,
11. This recipe makes enough for a top and bottom crust. I have used a

Pie Filling

1. In a large mixing bowl, combine the pumpkin puree, eggs, salt,
2. Preheat your oven to 450°F (232°C) if you want a flakier crust.

Assembly

1. Roll out one of the pie crusts on a floured surface to fit your pie
2. Pour the pumpkin pie filling into the unbaked crust.
3. If you want a flakier crust, bake the pie at 450°F (232°C) for 10
4. Remove the pie from the oven and let it cool on a countertop for at