The pastry used in both of these pies might seem a little different to the usual shortcrust pastry that is often used in sweet tarts. It’s a robust pie dough based on the classic ratio of three parts flour, two parts butter and one part water.
In order to avoid a soggy bottom and to maintain the just-set-wiggle of a custard filling, it is important to blind bake the base first. This can be done in an enamel pie dish, tin foil dish or even in a ceramic baking dish.
Follow the rules of pastry making: keep the ingredients as cold as possible, handle gently and bake in a preheated oven to ensure success.
Pastry base
This recipe makes a 1x 25cm pie base.
Ingredients
225g plain flour
170g butter, diced and chilled
25g caster sugar
5g fine sea salt
5 tbsp water, ice cold
Method
1. Add the flour, butter, sugar and salt into a mixing bowl. Rub the small cubes of butter into the dry ingredients until slightly larger than pea-sized. Add the water and mix the dough until combined and no dry parts remain.
2. Tip the dough on to a work surface and shape into a long rectangle. Roughly divide into four and stack each quarter neatly on top of one another. Wrap well in cling film and press firmly with a rolling pin to adhere. Refrigerate overnight.
3. The following day, roll out the pastry into a circle shape roughly 3-4mm thick. The circle should be larger than the tin that you will use, to allow the pastry to line the base and sides fully. Press the pastry disc into the tin well and ensure it adheres to the sides of the tin. Use a sharp knife to trim the edges of the pastry. Return the lined pastry case to the fridge until ready to bake.
4. To blind bake, preheat the oven to 175°C. Press a sheet of parchment paper into the shape of the pastry case and fill with baking beans, rice or dried pulses. Bake the pastry for 20 minutes with the parchment paper and beans, then remove the paper and beans.
5. Return the tin to the oven and allow the pastry to cook fully for a further 15 to 20 minutes. You want the pastry to be an even golden brown colour all over. Allow to cool fully before adding the filling and baking again.
Pumpkin pie
I’d strongly advise you to make your own purée for this recipe. I like to use Crown Prince pumpkins for their creamy texture and sweet, mild flavour. If possible, use whole spices and gently toast before grinding to a powder to give the pie extra oomph. Citrus zest is added to brighten the flavour. Serve with some softly whipped cream on the side.
Ingredients
1 x blind baked pastry case, as above
For the pumpkin spice mix
4 cinnamon sticks
1 tsp ground ginger
20 cardamom pods (seeds only)
1 nutmeg
6 cloves
For the pumpkin purée
1 pumpkin (butternut squash will also work)
For the pumpkin pie filling
100g caster sugar
100g soft light brown sugar
1 tsp fine sea salt
1 tsp pumpkin spice mix (see above)
1 orange, zest only
3 eggs
450g pumpkin purée (see above, or one tin of pumpkin purée if using)
200ml evaporated milk
100ml cream
Method
1. In a dry pan over a moderate heat, toast the spices for 1-2 minutes until the aromas scent your kitchen with autumnal delight, being careful not to scorch them. Add to a pestle and mortar or spice grinder and grind into a fine powder. Store in an airtight jar and use as needed.
2. To make the pumpkin purée, preheat your oven to 180°C. Peel, deseed and roughly chop the pumpkin or butternut squash – you want to have 500g pumpkin to roast, which is about one pumpkin or squash.
3. Place the pumpkin on a tray covered with tin foil and roast for about an hour, until tender. Blend in a food processor while still warm until you have a very smooth purée. If it seems a little dry, add a splash of water or apple juice. Reduce your oven temperature to 150°C.
4. To make the filling, simply whisk together all of the ingredients to form a smooth batter. Pour into the blind baked pastry case and bake in the preheated oven for 40-45 minutes until just set and the centre of the pie still has a wobble. Allow to cool for a minimum of two hours before serving. Ideally, serve at room temperature with some softly whipped sweet cream.
Pecan pie
For this recipe I like to add a little Irish whiskey to the filling; bourbon or rum would also be good. It is essential to serve the pie at room temperature while the filling is still slightly gooey, with some softly whipped cream on top to cut the sweetness.
Ingredients
1 x 25cm blind baked pastry case, as above
300g pecans
80g butter, melted and cooled
50g caster sugar
50g soft light brown sugar
250ml maple syrup
50ml cream
3 eggs
1 tsp vanilla extract
Half tsp fine sea salt
1 orange, zested
25ml Irish whiskey
Method
1. Preheat the oven to 150°C and place a baking sheet in the oven to heat.
2. Once the oven is fully heated, toast the pecans on a small tray for 10-12 minutes until crisp. Allow to cool, then coarsely chop. Set to one side while you prepare the rest of the filling.
3. For the filling, mix together the rest of the ingredients, excluding the pastry of course, then stir in the chopped pecans.
4. Pour the filling into the blind baked pastry case still in its tin. Place the tin on the preheated baking sheet in the oven and bake for 30-35 minutes until just set. It will be slightly wobbly, but as it cools down it will firm up. Cool fully (but do not refrigerate) before slicing and serving. Enjoy with some unsweetened softly whipped cream (trust me, there’s enough sugar in the pie).
Hilary Quinn ran No Messin’ Bakery and the Dublin Doughnut Co before moving to Ballymaloe House in Cork, where she works with head pastry chef JR Ryall. Follow her at @hilary__quinn on Instagram.