For pumpkin-pie crust with absolutely maximal crispitude, you can’t beat the last-minute-assembly method in which you bake the crust separately from the filling, then combine them just before serving … When it works, it’s spectacular. Prepare a prebaked 10-inch pie shell and set it aside. Now take a separate 9-inch pie pan and coat with […]
Pumpkin Pie Photo Credit : Jim Scherer/Stockfood
For pumpkin-pie crust with absolutely maximal crispitude, you can’t beat the last-minute-assembly method in which you bake the crust separately from the filling, then combine them just before serving … When it works, it’s spectacular.
Prepare a prebaked 10-inch pie shell and set it aside. Now take a separate 9-inch pie pan and coat with a thin layer of bland vegetable oil. Pour the pumpkin filling in. Place in a roasting pan, and add hot water to the outer pan to come halfway up the sides of the inner one. Bake as usual.
At serving time, make a lot of whipped cream. Run a knife around the filling and jiggle the pan a bit to be sure it’s loose. Acting bravely, tip one edge toward the far edge of the shell; then slide the pan out and away, letting the filling fall into the crust. Repair as necessary, and cover your tracks with plenty of whipped cream.
−”Across the Kitchen Table,” by Leslie Land, November 1997
