2 3/4 cups Organic All Purpose bleached flour
3 tbsp pastry sugar
1 tsp sea salt
2 sticks unsalted butter, cut into cubes and chilled
1/2 cup ice cold water
1/8 tsp nutmeg
Combine all of the dry ingredients fluffy them with a large fork.
Cut in the butter using a pastry cutter.
Once the flour mixture and the butter resemble small peas, add the water slowly and a few tablespoons at a time (as to not overdo it). Once a dough begins to form and the mix is combined, transfer the dough to a lightly floured surface and knead a couple times. Divide the dough in half, flatten into a disc shape, wrap tightly in plastic and refrigerate a couple is hours or make a day ahead.
When ready to use, roll out one disc into a round shape about an 1/8 of an inch thick that will fit into a pie plate with enough dough to crimp up the edges as desired (or other decorated edges)
1 Pie Pumpkin (from Persephone Farm)
1 Uncle David’s Dakota Sweet Dessert Squash (from Gales Meadow Farm)
Preheat oven to 400 degrees
Rinse all dirt from the outside of the pumpkin and squash.
Cut both the pumpkin and the squash in half.
Scrap out all of the stringy flesh and seeds thoroughly.
Rinse the pumpkin and squash again, pat dry.
Oil the cut sides and inside with oil of choice. (I prefer Avocado oil) Place the pumpkin and squash cut side down in a roasting pan. Add a half of cup of water and roast for approximately 90 minutes or longer (maybe shorter) depending on the size of your pumpkin/squash. Once it’s done allow it to cool just enough to be able to handle it without burning your hands. Scrap out all the freshly roasted pumpkin/squash and place it in a dish to be puréed. I used a Vitamix. (and I highly recommend it!) I puréed the pumpkin and squash together until it was a smooth, silky consistency. (If needed to achieve this, you can use a little bit of the remaining water used for roasting).
Preheat your oven to 425 degrees
1/2 to 3/4 cup sugar (to preferred sweet taste)
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/8 (or less) tsp cardamom
1 tsp organic, pure, real vanilla
1 tbsp Bourbon (Jack Daniels seems to give it the best flavor)
1 2/3 cups evaporated milk or light cream (go organic if you can find it)
1 Duck egg
I cup freshly roasted puréed Pumpkin
1 cup freshly roasted puréed fresh dessert Squash
I like to mix all the dry ingredients together in a dish and fluff them a bit with a fork. Set them aside.
In a bowl large enough to thoroughly mix all the pie filling ingredients, hand whip the duck egg. Then add the pumpkin and squash, mix well together. Next add the remaining wet ingredients. Again, mix well. Finally add all the dry ingredients. Mix well.
Carefully pour the filling into the pie shell as to not drip any filling on the decorative edges.
Place the pie in the middle of the oven rack and bake at 425 for about 15 minutes. Then leaving the pie in the oven, turn the heat down to 350 degrees and bake for 45 minutes longer or until a knife inserted in the center comes out clean.
Allow the pie to thoroughly cool before slicing it up.