Are you tired of the same old pumpkin pie crust that lacks flavor and texture? Look no further! This pumpkin pie crust recipe butter will take your pumpkin pie to the next level. With just a few simple ingredients and easy steps, you can create a rich and buttery crust that will have everyone asking for seconds.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
- In a large mixing bowl, combine flour and salt.
- Add cubed butter and use a pastry blender or your hands to mix until the mixture resembles coarse sand.
- Add ice water, one tablespoon at a time, and mix until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F.
- Roll out the dough on a floured surface until it’s about 1/8 inch thick.
- Transfer the dough to a 9-inch pie dish and trim the edges.
- Use a fork to prick the bottom of the crust.
- Bake for 12-15 minutes, or until the crust is lightly golden.
- Let it cool before adding your favorite pumpkin pie filling.
One serving of this pumpkin pie crust recipe butter (1/8 of the pie) contains:
- Calories: 214
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 39mg
- Sodium: 152mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 2g
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 55 minutes
- Large mixing bowl
- Pastry blender or your hands
- Plastic wrap
- Rolling pin
- 9-inch pie dish
This pumpkin pie crust recipe butter pairs perfectly with any pumpkin pie filling. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
If you’re feeling adventurous, try adding some spices to your crust for an extra kick of flavor. Cinnamon, nutmeg, and ginger are all great options. You can also experiment with using different types of flour, such as whole wheat or almond flour.
If you don’t have unsalted butter, you can use salted butter and omit the salt in the recipe. You can also use vegetable shortening or lard instead of butter if you prefer.
You can store this pumpkin pie crust recipe butter in the refrigerator for up to 3 days or in the freezer for up to 3 months. To thaw, simply take it out of the freezer and let it sit at room temperature for a few hours.
- Make sure your butter is cold when you’re mixing the dough. This will help create a flaky crust.
- Don’t overwork the dough. Mix it just until it comes together, or your crust will be tough.
- Pricking the bottom of the crust with a fork will help prevent it from puffing up while it bakes.
This recipe makes enough dough for one 9-inch pie crust. If you need a top 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 refrigerator. When you’re ready to use it, let it sit at room temperature for a few minutes before rolling it out.
Can I use this crust recipe for other types of pies?
Absolutely! This crust will work well with any type of pie filling.
Can I freeze this crust?
Yes! You can freeze this crust for up to 3 months. To use it, simply thaw it in the refrigerator overnight before baking.
This pumpkin pie crust recipe butter is a game-changer. It’s easy to make and adds so much flavor and texture to your pumpkin pie. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress. Give it a try and see for yourself!