Hi! May I know ro be precise your 1/4 cup if I were to convert to gram/kg or ml
how much will yhat be? Thank cos I want to be precise. Alex

If you were to use ml instead of 1/4 cup you'd be looking for 60ml. I hope you get this info in time to bake your pie. Good luck it's absolutely fantastic, you'll love it.

Thanks Steve. Wishing you a blessed 2008

Is the dough shortcrust pastry? Thank

This dough is a type of shortcrust. Shortcrusts are known for their medium to high proportion of fat to flour, and also have low moisture content. It is important to work quickly and not over-work the dough, or you may wind up with a greasy crust.

THe video shows what appears to be a Pyrex pie plate being used and the instructions state to place in the freezer for 30 minutes. Preheat the over to 325 degrees. One assumes here that you will take the pie crust from the freezer and place directly into the oven. It has always been my understanding that only Corningware can go directly from refrig/freezer to a hot oven. Pyrex should always go into a cold oven or it it will crack. Please comment.
Thanks.
Charlotte S

It's actually ok to transfer Pyrex from the freezer to the oven. According to the Pyrex website, "PYREX® glassware products can go directly from refrigerator or freezer to a microwave, convection, or preheated conventional oven."

When do you blind bake a pie crust, versus filling it just after it is made then baking it once with the filling in it.

My family makes a double crust (top and bottom crust) blueberry pie (the only filling is wild blueberries, and a couple tablespoons of sugar and a dash of flour mixed with the berries (berries can be fresh or frozen).

I've just begun making the pie crust (after my grandmother passed away we had been using frozen crust - but found that making crust isn't so hard, and is much better in both taste and texture. But we follow my Grandmother's way of making the pie, we don't pre-bake it.

we make curst according to one of several cookbook recipes (depending on my mood). Then put it in pie pan, let sit in fridge for a bit, then fill it. We do not prick the bottom, but do put slits in the top to let out steam (and to see the bubbling blue berry juice as a test of doneness.).

Where do you get those round silver trays you set the pie plate on, I see you use them a lot in your cooking videos. Also what Grade of Maple Syrup did you use in the whipped cream recipe, Grade A, Grade B, Light, Medium or Dark.

Jackie, I purchased the cooling rack that I use quite often, at a local restaurant supply store...at least I think I did, either that or at one of the local kitchen stores.

Little tip, anyone can shop at local restaurant supply stores, you don't have to be a member or have a business. We have many items that came from stores like this.

As for the Maple Syrup, I believe it was Grade B (which are usually darker) because it has a stronger more robust flavor than grade A, but either would be fine as long as you use the real thing.

Thanks Dawn.

I used to make pumpkin pays as my school´s work in Newark DE, years ago. I have to make many of then in order to achieve the recipe. From this dish I became to know american food since then I´ve enjoyed it as well as people. For me though is a confort food! About the ingredients and the methods are almost the same.

What can I use instead of evaporated milk? Here in Croatia, they do have it.What is the best way to make the pumpkin puree, istead of buying it in a can? Thanks everybody.

Would all butter work, like in other crusts like Pate Brisee? Is this a Pate Brisee dough method or something else?

You could use cream instead of evaporated milk.

I have also heard that you can reduce regular milk down (for every 1 cup needed, reduce about 2 1/4 cups of milk). I personally have not tried this, but logically it makes sense to me.

As for the pumpkin puree, the best way to do this is to roast it in the oven. To do this place, peeled, seeded, diced chunks into a casserole dish and add some water. Then cover and roast at about 400°F, until cooked (this should take about 20 to 30 minutes). When done the pumpkin should be soft but not too mushy. Drain the water and then puree it using a food processor.

Alternatively you could cut the pumpkin in half, remove the seeds and cover with foil and bake (foil side up) in a 325°F oven for about an hour. Then puree using a food processor. Hope this helps, good luck!

Hi Jack, This is essentially a pate brisee recipe. You can substitute unsalted butter for the shortening. Shortening provides flakiness, but butter tastes better :) This is why there is a combination of the two in this recipe. Just make sure the butter is very cold and you should have great results.

Made a rookie mistake,
just put 1/2 TBSP of BK pwdr in my flower mixture vs the 1/8 required. What do I do? How will it affect it? Too puffy?

Hi Lauren. Short of starting over again with the dry ingredients, there is no way to correct this mistake. It might rise a bit more and wind up having a bitter flavor. If it is just the dry ingredients you have measured, you might want to consider starting over again. If you've already filled the pie and it's ready for baking, keep going. It might not be too bad. :-). Let us know how it goes.

Which one is supposed to be used in this recipe? The ingredient list says condensed but in the comments there is a suggestion for what to use in place of evaporated milk. It says that sweetened condensed milk can be used instead, but to leave out the sugar, but there is no sugar in the recipe. Can you specify whether to use evaporated milk, sweetened condensed milk, or unsweetened condensed milk (which I don't think you can get in the US)?

I ended up going with evaporated milk and adding 3/4 cup sugar. The pie is cooling now--it looks great and smells delicious!

The recipe calls for condensed milk, it could be more clear to say "sweetened condensed milk" (but like you said, I am not sure if you can buy "unsweetened condensed milk" these days. Nowadays "condensed milk" and "sweetened condensed milk" are most often used synonymously.

The comment above has been corrected, to be more clear. I should not have said "omit the sugar" as there was no added sugar in this recipe (I was referring to any recipe where there may have been sugar...but I can see how this may have been confusing).

I am sure your pie will work out just fine. Please let us know how it turned out. Hope you have a very Happy Thanksgiving.

Hi - living in Vzla I'm not making my Thanksgiving dinner until Sunday so I have the whole day off to cook, and my guests have the day off to enjoy - sorry to be late with these comments - I've been making pumpkin pie for years from scratch. Roasted pumpkin or butternut squash works great. I also have substituted mild yogurt for the evaporated milk when I can't find it - sometimes a local "crema de leche", but this has a saltier taste so you have to adjust. I'm sure every country has some sort of dairy cream or thickened milk product that could be used.

Thanks Dawn! The pie was excellent--it even got raves from people who "don't usually like pumpkin." I'm not surprised...I have yet to find a bad recipe on Rouxbe. Thanks everyone for putting so much time and effort into this site :)

Hi,
If you can`t buy the pumkin puree could you please tell me how to make it.
Thanks.

We currently do not have a recipe for this; however I did a quick google search and found several recipes. Hopefully one of these will work for you. Cheers!

http://allrecipes.com/Recipe/Pumpkin-Puree/Detail.aspx

http://jeenaskitchen.blogspot.com/2009/10/pumpkin-puree-recipe-how-to-make.html

http://www.sophistimom.com/how-to-make-pumpkin-puree/

http://www.chewonthatblog.com/2008/11/04/step-by-step-how-to-make-pumpkin-puree/

http://www.ehow.com/how_8304_make-quick-pumpkin.html

http://southerncuisine.suite101.com/article.cfm/fresh_pumpkin_puree_for_recipes

Thank you so much