For the crust:
- ¾ cup (3¼ ounces) quinoa flour
- ½ cup (2 ounces) whole-wheat pastry flour, plus more for rolling
- 1 tablespoon sugar
- ½ teaspoon sea salt
- 6 tablespoons (3 ounces) cold unsalted butter, cut into ½-inch chunks
- 2 tablespoons (¼ ounce) chilled coconut oil or trans-fat-free shortening
- 3 tablespoons ice water
For the filling:
- 1½ cups (14 ounces) Roasted Squash Puree (see recipe below)
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons all-purpose flour
- ⅓ cup (2⅜ ounces) sugar
- ¼ cup (2 ounces) packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon baking soda
- Whipped cream, for serving
1. Place the quinoa flour, whole-wheat flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add the butter and coconut oil and pulse until the mixture resembles coarse meal, about 20 one-second pulses. Sprinkle the ice water over the flour mixture and pulse until the mixture comes together into moist clumps; do not overmix. Gather up the dough into a disk, wrap in plastic, and chill for 1 hour or up to 2 days. If you have chilled the dough for more than 1 hour, allow it to sit at room temperature for 10 minutes before rolling.
2. Preheat the oven to 400°F. Roll the dough out on a generously floured surface into a rough 11-inch round, picking up the dough from time to time to make sure it’s not sticking to the work surface. Loosely roll the dough around the rolling pin and gently unroll into an 8-inch pie plate. If the dough cracks in places, mend it with your fingertips. Trim the edges so that about 1¼ inches of dough hangs over the sides all around. Flute the edges, prick the crust all over with a fork, and chill the pie shell for 15 minutes. Line the pie shell with parchment paper and place pie weights or beans on the parchment. Bake the pie shell until the crust is set and dry looking in the center, 12 to 15 minutes. Remove the parchment and weights.
3. In a medium bowl, whisk together the Roasted Squash Puree, buttermilk, eggs, flour, sugars, vanilla, cinnamon, nutmeg, salt, cloves, and baking soda. Pour the mixture into the prebaked pie shell, place on a rimmed baking sheet, and tent loosely with foil to keep the edges from becoming too brown. Bake for 10 minutes, reduce the oven temperature to 350°F, and continue for about 35 to 45 minutes, until the edges are set (the center will still jiggle). Cool for 1 hour. Serve with whipped cream.
Makes one 8-inch pie
One 4-pound ‘Sugar Pie’ pumpkin or other full-flavored winter squash
Preheat the oven to 400 degrees F. Line a baking sheet with foil. Cut the pumpkin or squash in half, scrape out the seeds and stringy bits, and discard. Roast the squash halves cut side down on the baking sheet until a fork plunged into the squash twists easily, about 45 minutes to 1 hour, depending on the size and thickness of the squash. Scrape out the roasted flesh and mash with a potato masher until mostly smooth, or pass the flesh through a food mill. The squash puree can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.
Makes about 4 cups
Photograph by Albert Elbilia
Originally published in Organic Gardening magazine, December 2013/January 2014