If you’re looking for the perfect crust recipe for your pumpkin pie, you’ve come to the right place! A good crust is the foundation of any great pie, and this recipe is sure to impress. Not only is it easy to make, but it’s also wonderfully flaky and buttery, making it the perfect complement to your favorite pumpkin pie filling.
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 3-4 tbsp ice water
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the butter and use a pastry blender or your fingers to cut the butter into the flour mixture until the mixture resembles coarse crumbs.
- Add the ice water, one tablespoon at a time, and mix until the dough comes together in a ball.
- Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- When ready to use, roll out the dough on a floured surface to fit your pie dish.
- Trim the excess dough, crimp the edges, and fill with your favorite pumpkin pie filling.
- Bake according to your pumpkin pie recipe.
Serving Size: 1/8th of recipe
Total Fat: 15g
Saturated Fat: 9g
Prep Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
- Large bowl
- Pastry blender or fingers
- Plastic wrap
- Rolling pin
- Pie dish
This crust recipe is perfect for your favorite pumpkin pie filling, but it would also work well with other fruit pies or custard pies. Serve with whipped cream or vanilla ice cream for a delicious and classic dessert.
For a slightly sweeter crust, add an additional tablespoon of sugar to the dough. You could also experiment with using different types of flour, such as whole wheat flour or almond flour, for a different flavor and texture.
If you don’t have unsalted butter, you can use salted butter but omit the additional salt called for in the recipe. You could also use vegetable shortening instead of butter for an all-vegetable crust.
This crust recipe can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. To use, simply thaw in the refrigerator and roll out as directed in the recipe.
- Be sure to use very cold butter and ice water for the best results.
- Don’t overwork the dough or it will become tough.
- If the dough cracks or tears when rolling it out, simply patch it up with your fingers and keep going.
This recipe makes enough dough for one 9-inch pie crust. If you’re making a double-crust pie, simply double the recipe.
Frequently Asked Questions:
- Can I make this crust recipe ahead of time?
- Can I use a food processor to make the crust?
- Can I use this crust recipe for savory pies?
Yes, you can make the dough ahead of time and store it in the refrigerator or freezer until ready to use.
Yes, you can use a food processor instead of a pastry blender or your fingers to cut the butter into the flour mixture.
Yes, this crust recipe would work well for savory pies like quiche or pot pie.
This crust recipe is my go-to for all my pie baking needs! It’s so easy to make and always turns out perfectly flaky and buttery. I love using it for my pumpkin pie, but it’s also great for other fruit pies and custard pies. Give it a try and see for yourself!