Step 1
Mix the flour, salt, and Domino® Golden Sugar together. With your fingers, work in the butter until you have pea-sized clumps. Slowly add in a tablespoon of ice water at a time. The dough should start to form large clumps if pressed together but should be relatively dry at this point. Turn the dough onto a work surface and push dough together to form one cohesive ball. It may take a little time to work it together, about 2-3 minutes. Once the dough comes together, pat into a round disc then wrap in plastic wrap and refrigerate for at least an hour or overnight.
Step 2
After the pie crust has rested, preheat the oven to 375 degrees Fahrenheit.
Step 3
Roll out the pie dough into an 18x13” rectangle. Place into jelly roll pan. Press the edges down with a fork or pinch with your fingers. Bake for 5-7 minutes.
Step 4
Remove the pie crust from the oven and let cool. While the crust cools, make the filling.
Step 5
In a bowl, mix the pumpkin puree, Domino® Light Brown Sugar, eggs, cream, milk, vanilla extract, cinnamon, ground ginger, and nutmeg until smooth.
Step 6
In a small bowl, mix together the egg and water to make egg wash.
Step 7
Pour the pumpkin mixture into the crust. Brush the edges of the crust with the egg wash.
Step 8
Bake at 375 degrees Fahrenheit for 40-45 minutes.
Step 9
Let cool for 30 minutes to 1 hour before cutting and serving.
Pie Dough: Use very cold butter which will help create a beautiful flaky crust.
Go easy on the water, add a little at a time.
Work on a well-floured surface to ensure the dough won’t stick.
While rolling out the pie dough with a rolling pin, be sure to turn the dough each time you roll the dough with the rolling pin. This will prevent it from sticking.
