simple pumpkin pie crust recipe

Written ByJenny Smyth Posted on
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The Best simple pumpkin pie crust recipe

I’m so excited to share this simple pumpkin pie crust recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The best part is that it’s incredibly easy to make, requiring only a few ingredients and some basic kitchen tools.

I love that it’s a versatile recipe that can be enjoyed on its own or used as a base for other delicious desserts. My kids adore helping me in the kitchen, and this recipe is a great way to get them involved in the cooking process. We often make it for special occasions like holidays and birthdays, but it’s also a great addition to our weekly meal planning routine.

Not only is it tasty, but it’s also relatively healthy compared to some other sweet treats out there. The pumpkin puree provides a nice dose of vitamins and minerals, while the whole wheat flour adds some extra fiber and texture. Plus, it’s just plain fun to eat!

My kids love helping me mix together the ingredients and then watching the pie crust come together in the oven. It’s truly a magical process that never fails to impress them. As for me, I love how this recipe brings our family together – we always have so much fun making it and enjoying it afterwards.

It’s more than just a dessert; it’s an experience that creates memories and makes us feel close-knit.

Simple Pumpkin Pie Crust Recipe

4.9 from 731 votes

A simple and delicious pumpkin pie crust recipe. This recipe is perfect for a classic pumpkin pie.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 8Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3-4 tbsp ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine flour and salt.
2Add the cold cubed butter to the flour mixture.
3Using a fork, press the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This will ensure a flaky crust.
5Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6Be careful not to overmix.
7The dough should hold together when pressed but should not be sticky.
8Add more water if the dough is too dry, or more flour if it is too sticky.
9Turn the dough out onto a lightly floured surface and shape it into a disk.
10Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.
11This resting period allows the gluten to relax, making the crust easier to roll out and preventing it from shrinking during baking.
12On a lightly floured surface, roll out the chilled dough into a circle about 1/8-inch thick and 2 inches larger than your pie dish.
13To transfer the dough to the pie dish, carefully roll it around the rolling pin and unroll it over the dish.
14Gently press the dough into the pie dish, making sure it fits snugly into the sides and bottom.
15Trim the excess dough, leaving about 1/2 inch of overhang.
16Fold the overhang under itself to create a thickened edge.
17Crimp the edge with your fingers or a fork to create a decorative border.
18Preheat your oven to 425°F (220°C).
19Line the bottom of the pie crust with parchment paper and fill it with pie weights or dried beans.
20This will help the crust maintain its shape during baking.
21Bake for 15 minutes, then remove the pie weights and parchment paper.
22Continue baking for an additional 5-7 minutes, or until the crust is lightly golden.
23If the edges start to brown too quickly, cover them with aluminum foil or a pie shield.
24Remove the pie crust from the oven and let it cool on a wire rack.
25The crust should be firm to the touch and lightly golden in color.
26Allow the crust to cool completely before filling it with your favorite pumpkin pie filling.

🔧Equipment

Mixing bowl
Pie dish
Fork
Rolling pin
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 12g💛Saturated Fat: 8g❤️Cholesterol: 30mg🧂Sodium: 200mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 3g

📝Notes

Tips: For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. Make sure to keep the butter and water ice-cold to achieve a flaky crust. If you prefer a double crust, simply double the ingredients and follow the same instructions.

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

It’s easy to make ahead of time and stores beautifully in an airtight container at room temperature for up to 5 days or frozen for up to 2 months.

When reheating, simply thaw overnight in the fridge or reheat at room temperature until warmed through.

❓ Frequently Asked Questions About Pumpkin Pie Crust

1. What type of flour is best for making pumpkin pie crust?

For this recipe, I recommend using whole wheat flour for its nutty flavor and extra nutritional benefits. You can also use all-purpose flour if you prefer, but keep in mind that the crust may not hold together as well.

2. Can I use fresh pumpkin puree instead of canned?

Sure thing! If you have access to fresh pumpkin puree, you can definitely use that instead of canned. Just be sure to cook it down until it reaches the right consistency before using it in the recipe.

3. How do I ensure my pie crust is flaky and not tough?

To achieve a flaky pie crust, make sure to keep your ingredients cold – especially the butter! This will help prevent the butter from melting into the dough and creating a tough texture.

4. Can I make this recipe ahead of time?

Sure thing! You can make the dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 2 months.

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