This recipe is for two pie crusts or one double-crust pie
This basic pie recipe is great for so many applications. I use this crust for pie, galettes, quiche and my favourite chicken pot pie. The options are endless; once you taste them, you will see why!

Ingredients:

Crust

• 2 2/3 cups Better Bread Flour
• 1 tsp of salt
• 1 cup organic butter (frozen and shredded with a cheese grater)
• 1 tbsp apple cider vinegar
• 1/2 cup cold water-ice cold!  

Filling

• 2 cups (450g) canned or fresh cooked pumpkin puree
• 1⁄2 cup (76g) brown sugar
• 1⁄2 tsp salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1⁄4 tsp ground nutmeg
• Pinch off fresh black pepper
• 2 eggs
• 1 cup cream
• 1⁄2 cup milk

Instructions:

Prepare the crust

• Mix flour and salt and chill in the fridge for 25-30 mins
• Add shredded butter to the flour and toss with your hands lightly. Allow the flour to cover the butter completely. 
• Mix apple cider vinegar into ice water and slowly add around the sides of your mixing bowl, 1 tbsp at a time. Tossing flour with a fork towards the center of the bowl. Continue the process around the bowl. 
• Continue this process until the mixture starts to form larger clusters. 
• Once you’ve used all your water, take a handful of flour and gently squeeze to see if it holds together easily without falling apart. If it does, enough liquid has been added. If it breaks apart, add 1 tbsp at a time of ice water.  
• Divide flour in half and form two discs, cover in plastic wrap and store in the fridge for a least 1 hour. 

Prepare the Pumpkin Filling:

1. Heat the Pumpkin: In a saucepan, add the pumpkin puree and warm it over medium heat, stirring frequently. Heat until some liquid evaporates and the puree thickens slightly. Remove from heat.
2. Mix in Sugar and Spices: Stir in the sugar, salt, and spices until well combined.
3. Combine Wet Ingredients:** In a separate bowl, beat the eggs until well mixed. Then add the cream and milk, mixing thoroughly.
4. Combine Mixtures: Pour the egg mixture into the pumpkin mixture and whisk until fully incorporated.

Assemble and Bake:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Roll Out the Pie Crust: Remove the pie crust from the fridge. Lightly flour your rolling pin and surface, then roll the dough out to a 12-inch circle, about ⅛ to ¼ inch thick. If it sticks, add a little more flour as needed.
3. Prepare the Pie Pan: Gently transfer the pie crust to a 9-inch pie pan. Trim any uneven edges, fold the edges under, and crimp them for a decorative finish.
4. Fill the Pie Crust: Pour the pumpkin filling into the prepared pie shell.
5. Bake: Place the pie in the oven and bake for 30-40 minutes, or until the crust is golden brown and the filling jiggles slightly when gently shaken.
6. Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing. Serve with whipped cream if desired
   
   
   **crusts can be stored for up to 5 days in the fridge or frozen for later use.