Recipe: Butternut squash pie

November 22, 2013 

Butternut squash

Makes a 10-inch pie

For the filling:

Peel squash and roast covered at 350 degrees until fork tender. Put in food processor along with the following ingredients:

1/2 cup light brown sugar

1/2 cup organic sugar

1 1/2 teaspoon cinnamon

1 teaspoon clove

1 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon salt

1 teaspoon nutmeg

4 large eggs

Blend, to make 3 cups purée.


12 ounces (1 can) evaporated milk or heavy cream

1/2 teaspoon vanilla

For the crust:

2 1/2 cups all purpose flour

3 tablespoons sugar

1 teaspoon kosher salt

1 cup unsalted butter that has been previously been cut into 1-inch cubes and frozen

7 tablespoons ice water (may need a couple more; when you pinch dough it should hold together).

Put flour, sugar, and salt in bowl of food processor. Pulse 2 or 3 times to combine. Add frozen cubes of butter and pulse until butter is the size of a pea. Do not over pulse.

Add 7 tablespoons chilled water to processor one tablespoon at a time, pulsing as you pour. The dough should hold together when compressed, but remain relatively dry to the touch. Don't allow the dough to form a ball in the food processor. Remove dough from processor and form into two flattened circles (this recipe is enough for two pie crusts.) Refrigerate the dough in plastic wrap while you work on filling.

After making filling, roll out one of the dough circles on floured surface, put in pie pan and prick dough with a fork. Line with parchment paper and beans/rice to help keep the shape of pie's crust.

Bake in 425 degree oven for 15 minutes in lower half of oven. Remove pie crust and turn oven to 325 degrees. Remove bean/rice and parchment paper and fill crust to top with your filling. Bake 45 to 60 minutes or until a knife in center comes out clean.

Serve with whipped cream and a grating of nutmeg.

— Sharon Alexander

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