Classic Pumpkin Pie

Step 1

In a small bowl, mix together the flour, sugar and salt. Using a fork, stir in the oil and butter until the dough has a crumbly consistency. Once the oil and butter have been thoroughly incorporated, gradually add in the water until the dough holds together. If it's still dry after 2 tablespoons, add a third.

Step 2

Lay out a sheet of waxed paper on a clean counter. Shape the pie dough into a round disk, and place it on the waxed paper. Top the dough with another sheet of waxed paper, then roll it out with a rolling pin into an 11-inch circle. Once you have the shape of your crust, place the crust (still between waxed paper) in the freezer for 10 minutes to chill.

Step 3

At this point, it's time to get the oven ready. Preheat the oven to 375°F. After the initial chilling in the freezer, remove the top sheet of the waxed paper from the pie crust. Lift the bottom sheet of waxed paper, and invert the crust into a 9-inch pie plate. Remove the remaining waxed paper. Fit the crust into the pie plate. Trim the edges of the crust so it hits the edge, and flute the edges of the crust by making divots with your fingers. Once the pie crust is prepped, plate it in the fridge to chill while you prep the rest of your pie.

Step 4

Lay down the waxed paper again, and roll out the dough scraps to 1/8-inch thickness. Cut the pieces using a 1-inch leaf-shaped cookie cutter. Place the pie crust shapes on an ungreased baking sheet. Bake for six to eight minutes or until the edges of the pieces are very lightly browned. Cool them on a wire rack as you start to prepare the filling. Editor's Tip: Keep the oven at 375° so it's ready to bake the pie!

Step 5

In a large bowl, beat the egg, egg white, brown sugar, sugar, salt, cinnamon, allspice, nutmeg and cloves together until smooth. Beat in the canned pumpkin. Gradually add in the milk as you beat the pumpkin pie mixture together. Editor's Tip: Not sure which canned pumpkin is the best for your healthy pumpkin pie? We tested the best canned pumpkin brands so you don't have to!

Step 6

Pour the pie filling into the chilled crust, then bake for 45 to 50 minutes. You'll know the pie is done when you can insert a knife in the center and it comes out clean.

Step 7

Cool the pie on a wire rack. Garnish with any crust decorations you've made. Then you're ready to slice and serve! Editor's Tip: Don't forget to top it with whipped cream. Or, if you're feeling extra ambitious, why not make your own bourbon whipped cream?