Pumpkin Pie

Directions

For the flaky pie dough:

1. Add chilled cubed butter. Using a pastry cutter, a fork, or two butter knives, cut the butter and flour together until the mixture is the size of peas.

2. On a clean countertop lay out the crumbly dough mixture into a flat pile. Sprinkle half the ice water onto the flour/butter mixture, and using a pastry knife/bench scraper or large flat spatula cut the water into the crumbly mixture until the mixture resembles a dough that holds its shape when pressed together. Add more water as needed until this last step results in the dough holding together when pressed.

3. Knead the dough very briefly by folding the edges once or twice into the center and compressing the dough together. Do not overmix as this will yield a tough crust.

4. Press the dough into a round flat disc, wrap it with plastic wrap, and refrigerate until chilled.

5. Preheat oven to 400* F.

6. On a lightly floured surface, roll out the chilled pie dough to a ¼  inch thickness, working the rolling pin outwards from the center and along the edges. Sprinkle a dusting of flour on the top of the pastry and counter as needed to prevent sticking.

7. Carefully roll the base onto the rolling pin like a scroll and then unroll across the empty pie pan. Press the crust into the base, edges, and up to the top of the sides of the pie pan. Gently poke the crust all over with a fork to allow steam to vet as the crust bakes.

8. Lay parchment paper across the formed pie crust and fill with pie weights.

9. Blind bake for 20 - 25 minutes. Remove weights. Brush crust with egg wash and bake 1 minute longer. Remove crust from oven and reduce oven to 375 degrees.

For the pumpkin filling:

1. In a clean medium bowl combine all wet and dry ingredients and mix thoroughly with a whisk until custard is fully incorporated.

2. Carefully pour filling into warm pre-baked pie crust.

3. Bake 35- 40 minutes in a 375 oven or until pie is set and has a firm jiggle in the center.

4. Remove from the oven and set on a wire cooling rack until room temperature. Cool and refrigerate if storing or serve with whipped cream. Enjoy!

For the maple chile whip:

1. In a clean medium bowl or the bowl of a stand mixer with a wire whip attachment, combine all ingredients and whip until stiff peaks form.