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Butternut Squash Pie
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Servings: 8 slices of pie
Author: @iamsohel
Ingredients
Pie dough
  • 1 ¼ cups   all-purpose flour , unbleached
  • 1 tbsp sugar
  • ¼ tsp salt
  • 8 tbsp cold unsalted butter , cut into ¼ inch cubes
  • 4 tbsp very cold water
Pie filling
  • ¾ cup brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz.) 100% pure butternut squash purée
  • 1 can (12 fl. oz.) evaporated milk
Instructions
  1. To make the dough in a stand mixer, stir together the flour, sugar and salt in the mixer bowl. Add in the butter and toss with a fork to coat it with the flour mixture.
  2. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
  3. Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Note: Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.)
  4. Lightly flour the work surface, and then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
  5. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in butternut squash puree and dry ingredients mixture (sugar and spices) into the large bowl. Gradually stir in evaporated milk.
  6. Pour the filling into the pie shell.
  7. Preheat oven to 425°F. Bake the pie for 15 mins.
  8. Reduce temperature to 350°F and bake for 40 to 50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.