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Pumpkin Pie Crust Recipe

Homemade Fresh Pumpkin Pie Crust Recipe

A pumpkin pie crust recipe is a simple yet essential part ofmaking a delicious homemade pumpkin pie. The crust acts as the foundation forthe smooth, spiced filling, offering a tender and flaky texture. By combiningbasic ingredients like flour, butter, and cold water, you can create a crustthat enhances the rich flavors of the pumpkin filling. It’s the perfect basefor both classic pumpkin pies and variations that include nuts or spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 cup unsalted butter
  • 1/4 cup ice-cold water

Equipment

  • Mixing Bowls
  • Pie Dish
  • Rolling Pin
  • Pastry Cutter or Fork
  • Plastic Wrap
  • Measuring Cups & Spoons
  • Parchment Paper
  • Pie Weights or Beans
  • Sharp Knife or Pastry Cutter

Method
 

  1. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar. Stir to combine evenly.
  2. Cut in the Butter: Add the chilled butter cubes into the dry ingredients. Use a pastry cutter or a fork to mix the butter into the flour until it resembles coarse crumbs with pea-sized butter bits. This is what creates the flaky texture!
  3. Add Ice Water: Slowly add the ice-cold water, 1 tablespoon at a time. Mix with a fork after each addition. Once the dough starts to come together, stop adding water. The dough should be slightly crumbly but hold together when pinched.
  4. Form the Dough: Turn the dough onto a lightly floured surface. Gently knead it together until it forms a ball. Flatten it into a disk and wrap it tightly in plastic wrap. Chill the dough for at least 30 minutes to help it firm up.
  5. Roll Out the Dough: After the dough has chilled, remove it from the fridge. Place it on a floured surface and roll it out into a circle about 12 inches in diameter. Try to keep it even to ensure it cooks evenly.
  6. Transfer the Dough to the Pie Dish: Carefully transfer the rolled-out dough into your pie dish. Press the dough into the dish and trim any excess, leaving about an inch of dough around the edge.
  7. Blind Bake (Optional): If you're baking a pumpkin pie that requires a pre-baked crust, line the crust with parchment paper and add pie weights or dried beans to prevent the crust from bubbling up. Bake at 375°F (190°C) for about 15 minutes. Remove the weights and bake for another 5 minutes until golden.

Notes

This Pumpkin Pie Crust Recipe is a quick and easy way to elevate your pumpkin pie experience. I’ve baked this recipe countless times, and it always turns out perfectly flaky and delicious. Just be sure to keep everything cold, and don’t rush the chilling process. A little patience goes a long way!