As the leaves change color and the weather cools, it’s time to start thinking about fall baking. And what better way to celebrate the season than with a delicious homemade pumpkin pie? But the key to a truly great pumpkin pie is the crust. So, put away that store-bought crust and get ready to learn how to make the best pumpkin pie crust ever!
- 1 ½ cups all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into small pieces
- 3-4 tablespoons ice water
- In a large bowl, whisk together flour, sugar, and salt.
- Add chilled butter and mix with a pastry blender until the mixture resembles coarse meal.
- Add ice water, 1 tablespoon at a time, until the dough comes together and forms a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
- Transfer the dough to a 9-inch pie dish and trim the edges.
- Chill the crust for at least 30 minutes before filling and baking according to your pumpkin pie recipe.
One serving of pumpkin pie crust (1/8th of the recipe) contains approximately:
- Calories: 182
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 31mg
- Sodium: 152mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 2g
Preparation time: 15 minutes
Chilling time: 1 hour
Baking time: varies depending on your pumpkin pie recipe
- Large mixing bowl
- Pastry blender
- Plastic wrap
- Rolling pin
- 9-inch pie dish
Serve your homemade pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream. And if you’re feeling extra fancy, sprinkle a little cinnamon on top!
If you want to switch things up, try adding a teaspoon of cinnamon or pumpkin pie spice to the dough. You could also substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
If you don’t have unsalted butter on hand, you can use salted butter, but be sure to reduce the amount of salt in the recipe. And if you’re short on time, you can use a store-bought crust, but we promise homemade is always better!
You can store your pumpkin pie crust in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just be sure to wrap it well in plastic wrap or aluminum foil before storing.
- Make sure your butter is cold! Cold butter will help create a flaky crust.
- Don’t overwork the dough. Mix it just enough to bring it together.
- Chill your crust before filling and baking to help prevent shrinkage.
This recipe makes enough dough for a 9-inch pie crust. If you’re making a double-crust pie, be sure to double the recipe.
Frequently Asked Questions:
Can I make this crust ahead of time?
Yes! You can make the dough up to 3 days in advance and store it in the refrigerator. Or you can freeze it for up to 3 months.
How do I prevent my crust from shrinking?
Chilling your crust before baking can help prevent shrinkage. And be sure not to stretch the dough too much when transferring it to your pie dish.
Can I use this crust for other types of pies?
Absolutely! This crust is perfect for any type of sweet or savory pie.
Creating the perfect pumpkin pie crust may seem daunting, but with this recipe, you’ll be a pro in no time. The result is a buttery, flaky crust that will elevate your pumpkin pie to the next level. So, put on your apron and get ready to impress your guests with your baking skills!