When the leaves start to fall and the air gets crisp, there’s nothing quite like a warm slice of pumpkin pie to satisfy your sweet tooth. But have you ever thought about making your own crust from scratch? It may sound daunting, but with this easy recipe, you’ll have a delicious and flaky crust in no time.
So let’s get baking with this easy pumpkin pie crust from scratch recipe!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/4 cup pumpkin puree
- 1/2 teaspoon cinnamon
Instructions:
- In a large mixing bowl, whisk together the flour, salt, and sugar.
- Add the cubed butter to the mixing bowl and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse sand.
- Add the ice water, pumpkin puree, and cinnamon to the mixing bowl and stir until the dough comes together and forms a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F.
- Roll out the chilled dough on a floured surface until it’s about 1/8 inch thick and big enough to fit your pie dish.
- Gently transfer the dough to your pie dish and trim the edges as needed.
- Bake the crust for 10-12 minutes until it’s just starting to turn golden brown.
- Remove from the oven and let cool before filling with your favorite pumpkin pie filling.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 190
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 2g
Cooking Time:
Prep Time: 15 minutes | Cook Time: 10-12 minutes
Equipment:
- Large mixing bowl
- Pastry cutter or your hands
- Plastic wrap
- Rolling pin
- Pie dish
Serving Suggestions:
Top your pumpkin pie with whipped cream or a scoop of vanilla ice cream for the ultimate fall dessert.
Variations:
Swap out the pumpkin puree and cinnamon for other fall flavors like apple or pear.
Substitutions:
If you don’t have unsalted butter on hand, you can use salted butter and just omit the extra salt in the recipe.
Storage:
This pie crust can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just be sure to wrap it tightly in plastic wrap and store in an airtight container.
Tips:
- Make sure your butter is cold before adding it to the flour mixture. This will help create a flaky crust.
- Don’t overwork the dough or it will become tough.
- If you don’t have a pastry cutter, you can use a fork or your hands to work the butter into the flour mixture.
Notes:
This recipe makes enough dough for a single 9-inch pie crust. If you need a top crust as well, double the recipe.
Frequently Asked Questions:
Can I use this crust for other types of pie?
Absolutely! This crust works well with any type of pie filling.
Can I make this crust gluten-free?
You can try using a gluten-free flour blend in place of the all-purpose flour, but the texture may be different.
Can I make this crust vegan?
You can use vegan butter in place of the unsalted butter, and a vegan egg replacement in place of the egg, but again, the texture may be different.
Personal Thoughts:
This easy pumpkin pie crust from scratch recipe is the perfect addition to any fall dessert table. It’s flaky, buttery, and just the right amount of pumpkin flavor to complement your favorite pumpkin pie filling. Don’t be intimidated by making your own crust from scratch – it’s easier than you think!
So grab your apron and get ready to impress your friends and family with this delicious homemade pumpkin pie crust.