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RECIPE
13 INGREDIENTS12 STEPS2hr 10min

Ronnie Hollingsworth's Most Excellent Squash Pie

4.5
2 Ratings
This one is for all of you from-scratch types. Forget the pumpkin this year — you won’t be disappointed.
Ronnie Hollingsworth's Most Excellent Squash Pie Recipe | SideChef
This one is for all of you from-scratch types. Forget the pumpkin this year — you won’t be disappointed.
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
2hr 10min
Total Time
$1.98
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Pastry

2 1/2 cups
1 tsp
5 fl oz
Water , chilled

Pie

1
2.5 lb (or enough to yield 2 cups of pureé)
1 1/2 cups
Heavy Cream
1 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/8 tsp
Ground Cloves
(optional)
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Nutrition Per Serving

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CALORIES
643
FAT
39.2 g
PROTEIN
7.2 g
CARBS
66.0 g

Author's Notes

Dough yields two 9-inch rounds, enough for 2 single-crust pies/tarts. If you don’t want to make 2 pies, freeze one of the rounds. It will keep for months frozen. Thaw in fridge overnight before using. (Or you could simply halve the recipe.)

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Halve and clean the Butternut Squash (1) rub the flesh lightly with olive oil, and bake in preheated oven on a parchment-lined baking sheet, until very soft, about an hour, but start checking after 45 minutes.
Step 3
Make the dough. In a large bowl, whisk All-Purpose Flour (2 1/2 cups) , Granulated Sugar (2 Tbsp) , and Salt (1/2 tsp) together.
Step 4
Cut Unsalted Butter (1 cup) into flour and using the back of a fork or pastry cutter, incorporate butter into flour mixture until butter is in small pieces. Add Ice Water (5 fl oz) (1cup + 2 Tbsp) and continue to stir with fork until mixture comes together. If using a food processor, pulse at 1-second intervals until butter is the size of peas.
Step 5
Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball, divide in half, and flatten each half into a disc.
Step 6
If you are making a pie immediately, roll out one disc, place in a 9-inch pie dish and chill until ready to use. Wrap remaining disk in plastic wrap and refrigerate or freeze until ready to use.
Step 7
When squash is cool enough to handle, scoop out the flesh and add the Heavy Cream (1 1/2 cups) , Eggs (3) , Granulated Sugar (3/4 cup) , Ground Cinnamon (1 tsp) , Ground Ginger (1/2 tsp) , Salt (1/2 tsp) , Ground Nutmeg (1/2 tsp) , and Ground Cloves (1/8 tsp) and pulse.
Step 8
Meanwhile, blind bake the crust. Lay a sheet of parchment over pie dough, fill it with pie weights or dried beans, and bake in 400 degrees F (200 degrees C) oven for 15 minutes.
Step 9
Remove parchment and beans and bake for 5-10 more minutes until just barely golden.
Step 10
Add squash mixture to shell and bake at 375 degrees F (190 degrees C) for 40 to 60 minutes, depending on your oven and how much squash puree you ended up using, until the center is barely set.
Step 11
Check after 20 minutes, and if it looks as though the crust is browning too quickly, reduce the temperature to 350 degrees F (180 degrees C). Let cool completely before serving.
Step 12
Slice and serve once cooled.
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Nutrition Per Serving
Calories
643
% Daily Value*
Fat
39.2 g
50%
Saturated Fat
25.1 g
126%
Trans Fat
0.0 g
--
Cholesterol
187.5 mg
62%
Carbohydrates
66.0 g
24%
Fiber
3.5 g
12%
Sugars
24.5 g
--
Protein
7.2 g
14%
Sodium
334.9 mg
15%
Vitamin D
0.4 µg
2%
Calcium
134.8 mg
10%
Iron
2.8 mg
16%
Potassium
508.4 mg
11%
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