Looking for a unique and flavorful pie crust that will take your holiday desserts to the next level? Look no further than this gingerbread pie crust recipe! With warm spices, rich molasses, and a hint of sweetness, this crust is the perfect complement to any pie filling. Plus, it’s easy to make and customizable to your taste preferences.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup molasses
- 1 egg yolk
Instructions:
- In a large mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, nutmeg, and salt.
- Add the cubes of butter and use a pastry cutter or your hands to work the mixture until it resembles coarse crumbs.
- In a small bowl, whisk together the molasses and egg yolk. Add this to the flour mixture and stir until a dough forms.
- Transfer the dough to a floured surface and knead a few times until it comes together. Flatten into a disk and wrap in plastic wrap. Chill for at least 30 minutes.
- Preheat your oven to 375°F. Roll out the dough on a floured surface to fit your pie dish. Press into the dish and trim the edges as needed.
- Bake for 10-12 minutes, or until the crust is golden brown and set.
- Fill with your favorite pie filling and bake according to the recipe instructions.
Nutritional Information:
Serving Size: 1/8 of pie crust
Calories: 210
Fat: 11g
Saturated Fat: 7g
Cholesterol: 56mg
Sodium: 111mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 8g
Protein: 3g
Cooking Time:
Chill Time: 30 minutes
Bake Time: 10-12 minutes
Equipment:
- Large mixing bowl
- Pastry cutter or hands
- Small mixing bowl
- Plastic wrap
- Rolling pin
- Pie dish
Serving Suggestions:
Pair this gingerbread pie crust with your favorite holiday pie fillings, such as pumpkin, apple, or pecan. Top with whipped cream or a drizzle of caramel sauce for an extra special touch.
Variations:
- For a spicier crust, add an extra teaspoon of ground ginger.
- For a sweeter crust, increase the brown sugar to 1/3 cup.
- For a gluten-free version, substitute a gluten-free flour blend for the all-purpose flour.
Substitutions:
- Unsalted butter can be substituted with salted butter, but omit the added salt in the recipe.
- Dark corn syrup can be substituted for molasses if needed.
- Granulated sugar can be substituted for brown sugar in a pinch.
Storage:
This gingerbread pie crust can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
Tips:
- Make sure your butter is cold when you start making the crust. This will help create a flaky texture.
- Don’t overwork the dough when you’re mixing it or rolling it out. This can lead to a tough crust.
- If your crust starts to brown too quickly while baking, cover the edges with foil to prevent burning.
Notes:
This recipe makes enough dough for a single 9-inch pie crust. If you need a double crust, simply double the recipe.
Frequently Asked Questions:
Can I make this crust ahead of time?
Yes! You can make the dough up to 2 days ahead of time and store it in the fridge. Just be sure to let it come to room temperature before rolling it out.
Can I freeze this crust?
Yes! This crust freezes well for up to 3 months. Just wrap it tightly in plastic wrap and store in a freezer-safe bag or container.
Can I use this crust for savory pies?
Absolutely! This gingerbread crust would be delicious with a savory filling, such as a chicken pot pie or quiche.
Personal Thoughts:
This gingerbread pie crust is a new favorite in my house! It adds such a warm and cozy flavor to any pie, and the texture is perfectly flaky. I love that it’s easy to customize to my taste preferences, too. I highly recommend giving this recipe a try!