Square Pumpkin Pies With Pie Crust
Ingredients
2 servings
- 60g Bread flour
- 60g Cake flour
- (You can use all-purpose flour )
- Unsaltd butter 100g
- 55-60g Cold water
●Pumpkin puree
- 200g Pumpkin(Japanese squash)
- 10g Sugar
- 15-30g Heavy cream
- *Egg wash
Directions
●Make Pumpkin puree
Remove the skin from the pumpkin and cut into small pieces.
Microwave 600w for 4 minutes.
Puree the pumpkin.
Add sugar, mix and place in a squeeze bag.
①Sift the dry ingredients into a bowl.
②Add the diced butter to the flour mixture .
Mix while cutting with a scraper.
(Cut the butter until fine lumps are formed and yellowish..)
③Add cold water and mix roughly.
Press lightly to a single mass.
④Flatten it and shape it square, wrap it with plastic wrap.
Let it sit in a fridge for 1 hour.
⑤Roll out into a long rectangle 5-7mm thick, while coating it lightly with bread flour. Fold the top third of the pastry down, then the bottom third up.
⑥Rotate the dough 90 degrees. Roll out and tri-fold it again.
Repeat this whole process 4 more times.
(If the dough becomes soft on the way, please cool it once.)
⑦Roll out the dough and cut in two.
⑧Chill the dough in the freezer for 15 minutes.
Preheat the oven to 374 °F/190℃.
⑨Squeeze pumpkin paste over the dough.
Brush the flat side with egg wash.
⑩Bake in the oven at 374 °F/190℃ for 14 minutes, then bake at 356 °F/180℃ for 12 minutes.
How to cook Square Pumpkin Pies With Pie Crust:
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