Pumpkin Pie Crust Recipe Simple

Pumpkin Pie Crust Recipe Simple

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Single 9inch Einkorn Pie Crust & Pumpkin Pie Recipe Recipe Jovial Foods
Single 9inch Einkorn Pie Crust & Pumpkin Pie Recipe Recipe Jovial Foods from jovialfoods.com

Who doesn’t love the sweet and spicy flavors of pumpkin pie? But let’s face it, the crust can be intimidating. Fear not, we’ve got a simple pumpkin pie crust recipe that will have you impressing your guests in no time.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/4 cup ice water
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


  1. In a large mixing bowl, whisk together the flour, salt, sugar, and spices.
  2. Add the chilled butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse sand.
  3. Add the ice water, one tablespoon at a time, until the dough comes together in a ball.
  4. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. When ready to use, roll out the dough on a floured surface to fit your pie dish. Trim any excess dough and crimp the edges as desired.
  6. Fill with your favorite pumpkin pie filling and bake according to your recipe’s instructions.
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Nutritional Information:

Serving Size: 1 slice
Calories: 250
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
Sodium: 200mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 5g
Protein: 3g

Cooking Time:

Prep Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 40 minutes


  • Large mixing bowl
  • Pastry cutter or your fingers
  • Plastic wrap
  • Rolling pin
  • 9-inch pie dish

Serving Suggestions:

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.


Substitute the spices with pumpkin pie spice or use a combination of cinnamon, nutmeg, and allspice. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.


Use salted butter if you don’t have unsalted butter. Use cold vodka instead of ice water for a flakier crust.


Store any leftover pie in the refrigerator for up to 4 days.


  • Make sure the butter is cold for a flaky crust.
  • Don’t overwork the dough or it will become tough.
  • Refrigerate the dough for at least 30 minutes to prevent shrinkage.
  • Prick the bottom of the crust with a fork to prevent air pockets from forming.


This crust recipe is enough for one 9-inch pie.

Frequently Asked Questions:

Can I freeze this crust?

Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator overnight before using.

Can I make this crust ahead of time?

Yes, you can make the dough up to 2 days in advance and store it in the refrigerator until ready to use.

Can I use this crust for other pies?

Yes, this crust works well with other fruit pies like apple or peach.

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Personal Thoughts:

This pumpkin pie crust recipe is a game-changer. It’s simple to make but delivers big on flavor and texture. The combination of spices really elevates the pumpkin filling and the crust is flaky and buttery. I highly recommend giving this recipe a try for your next holiday gathering or just because you’re craving some pumpkin pie.

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