With all the holiday seasons coming up here is an amazing pie crust recipe that is a great addition to any table. Here’s the recipe enjoy!
Pumpkin Pie Spiced Crust
Equipment
- 1 Pie Pan
- 1 Rolling Pin
- 1 Mixing Bowl
Ingredients
- 1 1/4 Cup all-purpose flour
- 1/2 tsp White Sugar
- 1/2 tsp Brown Sugar
- 1/4 tsp Salt
- 1 Tbsp Pumpkin Pie Spice
- 1/2 Cup Chilled Butter and Diced
- 1/4 Cup ice water, but possibly less
Instructions
- Begin with very cold butter, you can put it in the freezer for 10 minutes.
- Dice it with a knife into cubes about 1/3″ across, they don’t have to be exact.
- In a large bowl, combine flour, white sugar and brown sugar, and pumpkin pie spice and salt.
- Cut in butter until the mixture resembles coarse crumbs. You can use a fork or a pastry cutter.
- Add the ice water a tablespoon at a time and mix swiftly and gently.
- Add just enough water to allow the dough to form into a loose ball. You can use your hands to roll it in a gentle ball.
- Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
- You can put the dough disk covered in plastic wrap directly in the fridge.
- Roll the dough out to the desired size (12-13″ circle for a 9″ pie pan) on a floured surface with a floured rolling pin.
- Turn it frequently to maintain its shape and prevent sticking.
- Make sure to grease the bottom of the pie pan. Press the dough evenly into the bottom and sides of the pie plate.
- Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal to form a rim, then crimp the rim with fingertips and knuckle.
- Using a fork poke holes at the bottom of the pie.
- Wrap with plastic wrap and set in the fridge or freezer. The dough must be well chilled before baking. You can set it for 10-20 minutes.
- Add some aluminum foil or parchment paper onto the dough then weigh it down with rice, dried beans, or pie weights.
- Bake in preheated oven at 375 F for 20-30 min or until golden brown, then remove the foil or parchment.
- You can brush the entire shell with egg wash and bake a little longer (The egg wash helps make the pie shell shiny and golden, but it also seals the bottom of the pie shell and prevents the filling from making the crust soggy) Cool completely and set aside.
- For the pie filling follow the recipe below
Notes
Here’s a great crust recipe that has a little fall flavor to it. It’s such a great treat to have during the Thanksgiving season.
Here’s the best Pumpkin filling from scratch around!
Have the best holiday season!
