Sweet pastry for pies | Pumpkin pie

This post is also available in: Română

• Recipe: rustic
• Difficulty: Medium

There was a time when pie crust was an enigma. I love the pie, but I never managed to make those thin sheets that are neither too thin nor too thick and the sheets of commerce were not what I wanted. So I searched for various recipes, I tested them, until I came to this recipe that seemed perfect.

Ingredients:

• 200 g margarine and butter (half a half)
• 400 g plain flour, plus extra for dusting
• 2 eggs
• 150 g powdered sugar
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• Mineral Water
• 1 pinch of salt

Preparation:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. For dough, rub margarine with sugar.
3. Incorporate eggs, baking powder, vanilla, salt powder and ​​flour.
4. Knead a homogeneous but not very hard dough.
5. You need to add some mineral water for elasticity
6. The batter must be elastic and not stick.
7. Put it in a foil and put it in the refrigerator for at least 1 hour.
8. Sweep the dough, split the coke and roll out the two pastry sheets until it’s around ½cm thick.
9. Then put one pack them in a plastic wrap and put them in the refrigerator for another hour.
10. Repeat the operation again.
11. You can keep the dough in the freezer for a few days.

It can be filled with pumpkin.

Pumpkin filling:

• 1 kg pumpkin given on rakes.
• 150 g sugar.
• add the cinnamon (7 g)
• put the pot on the stove and mix it with sugar and cinnamon.
• Leave on fire for about 7 minutes and then let it cool.
• Leave for 5 minutes and then remove and place the pumpkin filling on the top.
• Place the other sheet with the facade.
• Stuff it with the fork instead.
• Put it in the oven until golden (about 30 minutes with a low heat).
• Dust with icing sugar and cut off after it has cooled completely