Perfect Pumpkin Pie Crust Recipe

Perfect Pumpkin Pie Crust Recipe

from thecookful.com
50 min
2 servings

This standard pie crust recipe makes enough for 2 pumpkin pies, or 1 double crust pie (like apple).

Ingredients

  • 2 and ½ cups all-purpose flour
  • 1 tsp. salt
  • 1 cup cold shortening (or 2 sticks butter)*
  • ¼ to ½ cup ice water**

Directions

  1. 1

    In a large bowl, mix together the flour and salt.

  2. 2

    Mix in half of the fat (shortening first if you’re using a combination) with a fork or pastry cutter.

  3. 3

    Cut or pinch the remaining fat into small pieces, then toss in the flour mixture to coat. Leave pea-sized pieces for a flaky crust.

  4. 4

    Add your liquid, one tablespoon at a time, and toss with a fork to moisten the dough. You have enough liquid when you can squeeze some together with your hands and have it stick together.

  5. 5

    Turn dough out onto a clean surface that has been lightly floured. Divide the dough in half.

  6. 6

    Pat dough into flat disks, about an inch thick, then wrap in plastic wrap and refrigerate for 30 minutes.

  7. 7

    Roll out the dough on a floured surface until it’s a circle a few inches bigger than your pie tin. For a standard 9″ pie, roll out a circle that is 12-inches across. Roll from the center out, using as few movements as possible to not overwork the dough.

  8. 8

    Transfer the dough to your pie tin, trimming off any excess dough.

  9. 9

    Follow your pie recipe and bake to complete!