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.
Ingredients:
- 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
Instructions:
- In a large mixing bowl, whisk together the flour, salt, sugar, and spices.
- 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.
- Add the ice water, one tablespoon at a time, until the dough comes together in a ball.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 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.
- Fill with your favorite pumpkin pie filling and bake according to your recipe’s instructions.
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
Equipment:
- 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.
Variations:
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.
Substitutions:
Use salted butter if you don’t have unsalted butter. Use cold vodka instead of ice water for a flakier crust.
Storage:
Store any leftover pie in the refrigerator for up to 4 days.
Tips:
- 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.
Notes:
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.
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.