Klassieke pompoentaart met een boterachtige korst

Directions

Prepare the Crust:

1. In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

2. Gradually add ice water, one tablespoon at a time, until the dough just comes together.

3. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out and Blind Bake the Crust:

1. Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp edges.

2. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake for an additional 5 minutes. Set aside to cool.

Make the Filling:

1. In a large mixing bowl, whisk together pumpkin puree, sugars, eggs, heavy cream, vanilla, and spices until smooth and well combined.

Assemble and Bake:

1. Pour the pumpkin filling into the cooled pie crust. Bake at 375°F for 50–60 minutes, or until the center is set but slightly jiggly.

2. Cool the pie to room temperature, then refrigerate for at least 2 hours before serving.