Pumpkin Pie Crust Recipe From Scratch

Pumpkin Pie Crust Recipe From Scratch

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EASY Deep Dish Pumpkin Pie from Scratch The Suburban Soapbox
EASY Deep Dish Pumpkin Pie from Scratch The Suburban Soapbox from thesuburbansoapbox.com

As the leaves change colors and the temperatures start to drop, the fall season brings a plethora of delicious foods, including pumpkin pie. This classic dessert is a staple at Thanksgiving and other autumn gatherings, and a homemade pumpkin pie crust can make all the difference in taste and texture. With this simple recipe, you can create a flaky, buttery crust that perfectly complements the creamy pumpkin filling. So, let’s get started!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3-4 tablespoons ice water

Instructions:

  1. In a large mixing bowl, whisk together the flour and salt until well combined.
  2. Add the cubed butter to the flour mixture and use a pastry blender or your fingertips to cut the butter into the flour until it resembles coarse sand.
  3. Gradually add the ice water, one tablespoon at a time, while stirring gently with a fork. Keep adding water until the dough comes together and forms a ball.
  4. Flatten the dough into a disc and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. Roll out the chilled dough on a lightly floured surface into a circle, about 1/8 inch thick. Gently transfer the dough to a 9-inch pie dish and trim the edges, leaving a 1/2 inch overhang. Fold the overhang under and crimp the edges as desired.
  7. Poke the bottom of the crust with a fork and line it with parchment paper or aluminum foil. Fill the crust with pie weights or dried beans.
  8. Bake the crust for 15 minutes. Remove the weights and parchment paper or aluminum foil and bake for an additional 10-12 minutes, or until lightly golden brown.
  9. Let the crust cool completely before filling with your favorite pumpkin pie filling.
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Nutritional Information:

Calories: 193 | Fat: 13g | Carbohydrates: 16g | Fiber: 1g | Protein: 2g

Cooking Time:

Preparation Time: 15 minutes | Chilling Time: 30 minutes | Baking Time: 25-27 minutes

Equipment:

  • Large mixing bowl
  • Pastry blender or fingertips
  • Plastic wrap
  • Rolling pin
  • 9-inch pie dish
  • Parchment paper or aluminum foil
  • Pie weights or dried beans

Serving Suggestions:

This pumpkin pie crust recipe pairs perfectly with any homemade or store-bought pumpkin pie filling. Serve the pie with a dollop of whipped cream and a sprinkle of cinnamon for a festive touch.

Variations:

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Add 1-2 tablespoons of granulated sugar to the flour mixture for a slightly sweet crust.
  • Use a different type of fat, such as vegetable shortening or lard, instead of butter for a different flavor and texture.

Substitutions:

  • If you don’t have unsalted butter, you can use salted butter and omit the additional salt in the recipe.
  • If you don’t have ice water, you can use regular water and add a few ice cubes to chill it.

Storage:

You can store the baked pumpkin pie crust at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the unbaked crust for up to 3 months. Thaw in the refrigerator overnight before using.

Tips:

  • Make sure the butter is chilled and cubed before adding it to the flour mixture. This will help create a flaky crust.
  • Don’t overwork the dough, as this can lead to a tough crust. Mix it just until it comes together.
  • Chilling the dough before rolling it out will help prevent shrinkage during baking.
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Notes:

This recipe makes enough dough for one 9-inch pie crust. If you need a top crust as well, double the recipe.

Frequently Asked Questions:

Can I make this recipe in advance?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw in the refrigerator overnight before using.

What can I use instead of pie weights or dried beans?

You can use rice, sugar, or even coins as a substitute for pie weights or dried beans.

Can I use this recipe for other types of pie?

Yes, this recipe can be used for other types of fruit or custard pies.

Final Thoughts:

This pumpkin pie crust recipe from scratch is a fantastic way to elevate your homemade pumpkin pie to the next level. With just a few simple ingredients and some basic equipment, you can create a delicious and flaky crust that will impress your guests. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and sure to please. So, give it a try and enjoy the taste of fall!

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