Learn how to make pastry for your holiday pies and discover great pie recipes, including an Acorn Squash Pie and a Pumpkin Pie for Thanksgiving.

HOW TO MAKE HOMEMADE PASTRY

Making great pastry—light, flaky, and crisp, with a golden brown color and no soggy areas—is very intimidating for the novice pie baker. Last year professional chef Tracey Seaman and I taught my friend Sara Smith the proper techniques for piecrust. First, measure flour by “dipping” a measuring cup into a container of flour, then use a knife to level the top—never pack the flour into the cup, otherwise the crust will be too heavy. Make sure your butter is icy cold; quickly blend it into the flour, using a food processor or by hand with a pastry blender or two knives. Add just enough ice water to the dough to hold it together; do not overmix the dough. For easier handling, pat the dough into a flat round, wrap in plastic wrap and refrigerate. This flat shape will allow it to chill faster and enable you to roll it out easier.

After the piecrust was placed in the pie plate, Tracey and I shared techniques for creating decorative edges on the crust. You can cut any excess dough into small leaf or star shapes and attach them to the border of the crust using an egg glaze or plain water to “glue” the shapes into place. An alternative method is to take your thumb and forefinger and flute the edge of the crust—this creates a higher edge on the crust, a great feature if your pie is very full. I demonstrated a “crinoline” technique: I shaped the dough so that the edge is raised up all around, then snipped small cuts in the edge approximately one-half-inch apart. I then folded every other flap down, alternating directions, making the piecrust have a ruffled appearance. The recipe for the pastry dough will make two crusts, so you can use one half of the dough for the Acorn Squash Custard Pie and the other half for the Sugar Pumpkin Molasses Pie (see recipes below).

RECIPE

Pastry for Double-Crust Pie

BAKING: ACORN SQUASH CUSTARD PIE

This fragrant autumn pie calls for fresh acorn squash, which has a vibrant orange color that is almost similar in color to the rind of a pumpkin. You’ll need two acorn squashes to make the filling; try to find squashes that weight about 1 1/2 pounds each, although you may need to use three if they are small. By placing the pie plate on a parchment-lined baking sheet, you’ll be able to contain any spills during baking or while carrying the unbaked pie to the oven. The flavor of squash in this pie is one of the treats to look forward to in the fall when the leaves are changing colors and chilly winds usher in cooler temperatures.

RECIPE

ACORN SQUASH CUSTARD PIE

Makes one 9-inch pie

1 12-inch circle Pastry for Double-Crust Pie, chilled

2 acorn squashes (approximately 3 to 3 1/2 pounds total)

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup honey

3/4 cup half-and-half

4 eggs, lightly beaten

1. Line a 9-inch pie plate with the rolled-out pastry. Cover with plastic wrap; chill for at least 30 minutes.

2. Halve the squashes horizontally; scoop out the seeds. Place a steamer rack in a saucepan, and add water to within 1 inch of the rack. Cut the squash into medium-size chunks. Place the squash on the rack and cook over boiling water for 20 to 30 minutes, turning occasionally, until tender. Remove to a separate bowl to cool.

3. When the squash is cool enough to handle, scrape the flesh from the skins with a spoon; discard the shells. Transfer the flesh to the bowl of a food processor and puree.

4. Preheat the oven to 375 degrees F. Place the squash puree in a large bowl. Combine the squash with the cinnamon, ginger, salt, honey, half-and-half, and eggs. Blend the mixture well with a wooden spoon.

5. Place the pie plate on a baking sheet lined with parchment paper, pour the filling into the piecrust until the pie is three-quarters full. Pour the remaining filling into a pitcher. Place the baking sheet on the center rack of the oven and pour reserved filling into the pie. (This prevents any spills while you are transferring the pie to the oven.)

6. Bake the pie for 1 hour, or until the center of the filling is firm and the crust is golden brown. Let cool completely before serving.

BAKING: SUGAR PUMPKIN MOLASSES PIE

This familiar pumpkin-pie recipe, sweetened with both honey and molasses, is a great dessert to make. Canned pumpkin can be substituted for the cooked pumpkin. As with the acorn squash pie, set the pie plate on a baking sheet lined with parchment paper to contain any spills. This recipe makes more filling than you need for a nine-inch pie; you can bake the leftover filling in buttered custard cups placed in a roasting pan filled with hot water.

RECIPE

Sugar Pumpkin Molasses Pie

Makes one 9-inch pie

1 12-inch circle Pastry for Double-Crust Pie, chilled

1 sugar pumpkin (approximately 3 pounds) or 3 cups canned pumpkin

4 eggs, lightly beaten

1/2 cup honey

1/4 cup molasses

1/2 cup milk

1/2 cup half-and-half

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon salt

1. Line a 9-inch pie plate with the rolled-out pastry. Cover with plastic wrap; chill for at least 30 minutes.

2. Cut the pumpkin into large chunks, removing the seeds. Place a steamer rack in a saucepan, and add water to within 1 inch of the rack. Steam over boiling water for 25 to 30 minutes, until very tender. Drain and let the pumpkin cool slightly. Using a sharp spoon, scrape the cooked pumpkin from the skin and put it in the bowl of a food processor. Puree until smooth.

3. Preheat oven to 375 degrees F. Measure out 3 cups of the pureed pumpkin, place in a mixing bowl with the remaining ingredients, and stir thoroughly. Pour into the piecrust and bake for about 1 hour, until the filling is firm and the top is golden brown. Let cool before serving.

SPECIAL THANKS

Sara Smith

Tracey Seaman, Professional chef & Contributor to "Recipes"

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