We grow some really large winter squash here like Cherokee Candy Roaster and Tromboncino. One squash can yield as much as 12 cups of purée. One of my favorite things on earth is pie (that and butter). So whenever I bake one of those monsters I do the reasonable thing; I bake a winter squash pie.
A local farmer who grows pumpkin tells me that most canned “pumpkin” is really winter squash. So go ahead and use that butternut, acorn, or Hubbard squash for a delicious homemade pie. No one will know the difference!
Personally I prefer these denser winter squash for pie because pumpkin can sometimes be a bit watery.
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Winter Squash Pie
For the Crust
- 6 1/3 tablespoons cold butter
- 1 cup organic whole wheat pastry flour or organic unbleached flour
- 1/4 teaspoon sea salt
- 3 - 4 tablespoons cold water
For the Crust
- Mix flour and salt. Cut in butter until the butter is the size of peas.
- Sprinkle in water, 1 tablespoon at a time.
- Mix with a fork until the flour is moist and it forms a ball. Don’t over mix.
- Shape into a flattened round on a lightly floured surface. Roll until the pastry is 2" larger than an inverted 9" pie plate.
- Place pastry in pie plate. Fold and roll pastry edge under and flute as desired.
For the Filling
- Thoroughly combine all ingredients and pour into prepared pie crust.
- Bake at 425°F for 15 minutes. Lower temperature to 350°F and continue baking for 45 more minutes.
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