New York Magazine - USA (2020-10-12)

Directions

TheDough

1. Combineflour, sugar, coff ee grounds, and salt in a food
   processor.Pulse several times to incorporate. Sprinkle butter
   cubesev enly over the dry mixture and pulse quickly 20 to 25
   times.


2. Turnthemixture out into a large mixing bowl. Sift through for
   unprocessed butter cubes and fl atten any pieces larger than
   a walnut.


3. Add6 tablespoons of the cold brewed coff ee, and fl uff the
   moisturethrough the fl our with a spatula. Continue adding
   coffee1 tablespoon at a time, pressing the dough with a
   spatula after each addition until it begins to come together.
   Avoid heavy kneading.


4. When dough begins to hold together, fl ip out onto your work
   surface and gently form into a mound. Divide the dough in
   half, and wrap each portion tightly in plastic. Gently press the
   wrapped dough portions into a round, fl at disk. Refrigerate for
   at least 3 hours or overnight before rolling.

The Crust

1. On a fl oured surface, roll 1 disk of dough into a 14-inch circle.
   Roll the dough onto your rolling pie and unfurl it over a 9-inch
   pie pan. Taking the edges of the dough, ease the dough in,
   nestling it into the inner elbows of the pie pan. Trim the excess
   dough to create a 1-inch overhang. Fold the overhang under,
   creating an elevated edge. Crimp the dough all the way
   around the pie edge.


2. Freeze pie shell until solid, about 20 minutes.


3. Preheat oven to 350°F.
   4. Line frozen pie shell tightly with foil. Fill to the top with pie
   weights and place on a rimmed baking sheet. Bake for 25
   to 30 minutes, until the foil no longer sticks to the dough.
   Remove foil and pie weights and bake for another 10 minutes.
   5. While baking, roll the second disk of dough into a 12-inch circle
   and place on a sheet of parchment paper.
   6. Use a paring knife and a cardboard stencil to trace pumpkin
   shapes in the dough. For a geometric look, cut each pumpkin
   pie into an assortment of triangles and polygons.
   7. Transfer the dough pieces to a separate sheet of parchment
   paper, leaving space between the pieces. Slide the parchment
   onto a baking sheet and bake for 20-25 minutes, or until
   golden.
   8. While the pumpkin pieces bake, assemble the fi llings.

The Filling

1. Combine all ingredients for the pumpkin spice pie fi lling in a
   bowl, and whisk until well-mixed. In a separate bowl, combine
   all the ingredients for the fl an fi lling and whisk until well-
   mixed.


2. Pour the pumpkin spice pie fi lling into the blind-baked pie
   shell, and smooth the surface. Gently ladle in fl an fi lling,
   making sure not to disturb the pumpkin fi lling. Place the fi lled
   pie on a rimmed baking sheet, and bake for 40-50 minutes
   until the fl an fi lling is just barely set. The center should retain
   a slight wobble.


3. Arrange the baked pumpkin pie pieces on the surface of the
   pie, and allow the entire pie to cool completely before slicing
   and serving

ADVERTISER CONTENT FROM STARBUCKS

Find more fall-fl avored recipes at Eater.com/ad/hub/Starbucks

Lauren Ko, Pie Designer