pumpkin pie shell recipe

Written ByJenny Smyth Posted on
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The Best pumpkin pie shell recipe

I’m so excited to share this pumpkin pie shell recipe with you! I’ve been making it for years, and it’s always a hit with my family and friends.

The combination of the flaky crust and the sweet, spiced filling is just perfect for any occasion. I’ve served it at holidays, family gatherings, and even just as a weeknight dessert.

My kids love helping me roll out the dough and getting their hands dirty with the filling. It’s a great way to spend quality time together, and it’s also a wonderful way to teach them about cooking and baking.

Plus, it’s relatively healthy compared to some other desserts, thanks to the whole wheat crust and the natural sweetness of the pumpkin. I’ve even been known to make it during the summer months when we’re looking for a lighter dessert option.

It’s just that good! As an added bonus, it freezes beautifully, so you can make it ahead of time and have it on hand for whenever you need it.

I like to use a mixture of all-purpose and whole wheat flour in my crust for a nuttier flavor. And don’t be afraid to get creative with your filling – add some chopped nuts or a sprinkle of cinnamon to give it an extra boost of flavor.

Pumpkin Pie Shell Recipe

4.5 from 1431 votes

A classic pumpkin pie shell recipe that is perfect for any pie filling. This recipe makes a flaky and delicious crust that pairs well with pumpkin filling.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Egg Wash

1 egg
1 tablespoon water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Using a fork or pastry cutter, mix until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This will help create a flaky crust.
5Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6You may not need all the water, or you might need a bit more.
7The dough should be slightly crumbly but hold together when pressed.
8Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together.
9Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
10This step helps the gluten relax and makes the dough easier to roll out.
11Preheat your oven to 425°F (220°C).
12On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick.
13Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
14Trim the edges, leaving about 1 inch of overhang.
15Crimp the edges with your fingers or a fork.
16In a small bowl, beat the egg with water to make an egg wash.
17Brush the egg wash lightly over the bottom and sides of the pie crust.
18This will help the crust to brown nicely.
19Prick the bottom of the crust with a fork in several places to prevent bubbling.
20Line the crust with parchment paper and fill it with pie weights or dried beans.
21Bake in the preheated oven for 15 minutes.
22Remove the pie weights and parchment paper, and bake for an additional 10-15 minutes, or until the crust is golden brown and set.
23If the edges start to brown too quickly, cover them with aluminum foil or a pie shield.
24Remove from the oven and let the pie shell cool completely on a wire rack before filling.
25This will help prevent the crust from becoming soggy.
26Once cooled, fill with your favorite pumpkin pie filling and bake according to the filling recipe instructions.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Fork
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 19g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 400mg🌾Total Carbs: 39g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 4g

📝Notes

Tips: For a deeper flavor, consider using lard or shortening in place of the butter. Ensure that your ingredients are very cold to achieve the best results.

Watch Video Of How Pumpkin Pie Shell Recipe Works

This pumpkin pie shell recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a quick dessert for your family.

It’s easy to make ahead of time and freezes beautifully, so you can have it on hand whenever you need it.

And don’t be afraid to get creative with your filling – add some chopped nuts or a sprinkle of cinnamon to give it an extra boost of flavor.

❓ Frequently Asked Questions About Pumpkin Pie Shell

Q: What type of flour should I use for the crust?

A: You can use either all-purpose flour or a combination of all-purpose and whole wheat flour for the crust. If you want a nuttier flavor, use whole wheat flour or try using half all-purpose and half whole wheat.

Q: Can I make the crust in advance?

A: Yes, you can make the crust up to 24 hours in advance. Simply roll it out and refrigerate until you’re ready to assemble the pie.

Q: What if I don’t have any canned pumpkin puree?

A: You can substitute cooked, mashed pumpkin from a fresh pumpkin or use pureed butternut squash as a substitute.

Q: Can I freeze the assembled pie?

A: Yes, you can freeze the assembled pie before baking for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Q: Do I need to adjust baking time if using a glass pie dish?

A: Yes, glass pie dishes may require an additional 5-10 minutes of baking time due to their darker color.

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