Pumpkin Pie with Sourdough Crust

Breadtopia Blog Recipes
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#Fermentada Melissa, should the sourdough starter be active/fresh or discard ?

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It’s up to you. Discard will add some tang, of course.

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I tried the recipe and the crust turned black. Probably, I haven’t mixed properly the ingredients.

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I’m sorry your crust didn’t work out. Do you mean it turned black when baking? Or prior?

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It turned black while baking, but I suppose it was only my fault. I haven’t preheated the oven to 375F, thus catalyzing the crust to get black. Most of the pumpkin dishes I cook turn into a complete failure. As an exception, are pumpkin cheesecake bars made of two layers: classic vanilla and pumpkin layer cheesecake. The recipe impressed me with simple ingredients and variations:

  • A few cups of graham cracker crumbs
  • Brown sugar
  • Spices: Ground cinnamon, ground nutmeg, and ground cloves
  • Melted butter
    For the layer, you will need:
  • Cream cheese: We prefer to use full-fat cream cheese.
  • White sugar
  • Cornstarch
  • Eggs
  • Sour cream
  • Vanilla extract
  • Pumpkin puree
  • Spices
    That’s a super easy recipe that you and your family will indulge.
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I made cheesecake brownies on Labor Day weekend. I’m pro cheesecake + anything :slight_smile:

Back to the black pie crust, this may be stuff you already do/know, but make sure to use a pie shield, silicone or homemade with foil, for a good portion of the baking time. Also I’d avoid the convection setting on your oven for baking pies.

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I decided to try this crust with my usual, back of the Libby’s can, filling recipe.

I pre-baked the crust for 15 minutes at 375° and I am sorry to say that I ended up with a pool of grease in the bottom of the crust. I removed the excess grease before filling the crust and baking the pie. After baking, there was a significant amount of grease in the tray that I put below the pie judt in case.

I may not have processed the butter and flour enough in order to incorporate the butter enough.

I’ll find out how it (the crust) tastes, tomorrow, but I don’t have a lot of hope for it.

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I’m sorry you got a grease puddle after the parbaking. My fingers are crossed that the end product is still delicious.

In the butter tart recipe, there was some free grease when I used a lower extraction flour, but I’ve used this pie crust recipe with white AP also and it was okay :thinking: It seems like baking mysteries are most prone to happening on high stakes days. Sigh