If you’re looking for a delicious and easy pumpkin pie crust recipe, look no further than this amazing recipe! With just a few simple ingredients, you can create a perfect pie crust that will impress your family and friends. Let’s get started!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold water
- 1 tbsp sugar
- 1 tsp pumpkin pie spice
Instructions:
- In a large bowl, whisk together the flour, salt, sugar, and pumpkin pie spice.
- Add the cubed butter and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse sand.
- Add the cold water and mix until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes before using.
- Roll out the dough on a floured surface and use it to line a 9-inch pie dish.
- Preheat your oven to 375°F and bake the crust for 10-12 minutes, or until lightly golden brown.
- Let the crust cool completely before filling with your favorite pumpkin pie filling.
Nutritional Information:
Calories per serving: 162
Total fat: 12g
Saturated fat: 7g
Cholesterol: 31mg
Sodium: 98mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugars: 1g
Protein: 2g
Cooking Time:
Preparation Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 45 minutes
Equipment:
- Large bowl
- Pastry cutter or fingers
- Plastic wrap
- Rolling pin
- 9-inch pie dish
- Oven
Serving Suggestions:
Serve this delicious pumpkin pie crust with your favorite pumpkin pie filling. Top with whipped cream or vanilla ice cream for an extra treat!
Variations:
You can substitute the pumpkin pie spice with cinnamon, nutmeg, and ginger. You can also add a tablespoon of maple syrup for a sweeter crust.
Substitutions:
If you don’t have unsalted butter, you can use salted butter, but omit the salt in the recipe. You can also use vegetable shortening instead of butter.
Storage:
You can store the pumpkin pie crust in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let it thaw in the refrigerator before using.
Tips:
- Make sure your butter is cold for the best results.
- Don’t overwork the dough, or it will become tough.
- Refrigerate the dough for at least 30 minutes before using to make it easier to handle.
Notes:
This recipe makes enough dough for one 9-inch pie crust. If you need a top crust, double the recipe.
Frequently Asked Questions:
Can I use this crust recipe for other pies? Absolutely! This crust recipe works well for any type of pie.
Can I make this crust ahead of time? Yes! You can make the dough ahead of time and refrigerate it for up to 3 days, or freeze it for up to 3 months.
Personal Thoughts:
This easy pumpkin pie crust recipe is one of my favorites! It’s so simple to make, and it tastes amazing with any pumpkin pie filling. I love how flaky and buttery it is, and it’s always a hit with my family and friends. I encourage you to give it a try and see how easy it is to make a perfect pie crust!