Best Homemade Pumpkin Pie Crust Recipe

Best Homemade Pumpkin Pie Crust Recipe

Posted on
This Pumpkin Pie Recipe is perfect for fall and Thanksgiving! A smooth
This Pumpkin Pie Recipe is perfect for fall and Thanksgiving! A smooth from www.pinterest.com

Are you looking for an irresistible pumpkin pie crust recipe that will make your taste buds dance with joy? Look no further! We have the perfect recipe that will take your pumpkin pie to the next level. This recipe is easy to follow and will give you a crust that is flaky, buttery, and full of flavor. Whether you are a beginner or an experienced baker, this recipe is a must-try!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice water

Instructions

  1. In a large mixing bowl, combine the flour, salt, cinnamon, and ginger. Mix well.
  2. Add the cold butter and use a pastry cutter or your hands to cut the butter into the flour mixture until you have a coarse, crumbly mixture.
  3. Add the ice water, a tablespoon at a time, and mix until the dough comes together. Don’t overwork the dough.
  4. Form the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
  7. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
  8. Transfer the dough to a 9-inch (23 cm) pie dish and trim the edges. Crimp the edges with a fork or your fingers.
  9. Poke the bottom of the crust with a fork to prevent it from puffing up during baking.
  10. Bake the crust for 15-20 minutes or until lightly golden brown. Let it cool before filling with your favorite pumpkin pie filling.
See also  Recipe For Easter Pie: Delicious And Fun Desserts For The Holiday Season

Nutritional Information

Serving Size: 1 slice (out of 8)

  • Calories: 202
  • Total Fat: 14g
  • Saturated Fat: 9g
  • Cholesterol: 38mg
  • Sodium: 155mg
  • Total Carbohydrates: 17g
  • Dietary Fiber: 1g
  • Sugars: 0g
  • Protein: 2g

Cooking Time

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 1 hour

Equipment

  • Large mixing bowl
  • Pastry cutter or hands
  • Plastic wrap
  • Rolling pin
  • 9-inch (23 cm) pie dish
  • Fork

Serving Suggestions

This pumpkin pie crust pairs perfectly with any pumpkin pie filling. Serve it warm or cold with a dollop of whipped cream on top for an extra indulgent treat. You can also garnish it with nuts, chocolate chips, or caramel sauce for an extra touch of sweetness.

Variations

You can add a teaspoon of vanilla extract, orange zest, or maple syrup to the dough to give it a unique flavor. You can also use different spices like nutmeg, allspice, or cloves to enhance the pumpkin flavor.

Substitutions

  • You can use whole wheat flour or gluten-free flour instead of all-purpose flour.
  • You can use coconut oil or vegetable shortening instead of butter.
  • You can use almond milk or soy milk instead of ice water.

Storage

You can store the crust in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let it thaw at room temperature before using.

Tips

  • Make sure the butter is cold and cubed to achieve a flaky texture.
  • Don’t overwork the dough or it will become tough.
  • Refrigerate the dough before rolling it out to prevent it from sticking to the rolling pin.
  • Poke the bottom of the crust with a fork to prevent it from puffing up during baking.
See also  Flours Banana Bread Recipe

Notes

This recipe makes enough dough for one 9-inch (23 cm) pie crust. Double the recipe if you need a top crust.

Frequently Asked Questions

Can I make the crust ahead of time?

Yes, you can make the crust up to 3 days in advance and store it in the refrigerator until ready to use.

Can I freeze the crust?

Yes, you can freeze the crust for up to 3 months. Let it thaw at room temperature before using.

Can I use a food processor to make the dough?

Yes, you can use a food processor to cut the butter into the flour mixture. Pulse the mixture until you have a coarse, crumbly mixture. Then, add the ice water and pulse until the dough comes together.

Personal Thoughts

This pumpkin pie crust recipe is one of my favorites. It is easy to make, and the crust always turns out perfectly flaky and buttery. I love how versatile it is, and you can add different spices or extracts to give it a unique flavor. It pairs perfectly with any pumpkin pie filling and is sure to impress your guests. I highly recommend giving this recipe a try!

Share this post: