Pumpkin Pie Crust Recipe [EASY]

There’s nothing quite as delicious than a buttery, flaky, homemade pumpkin pie to impress your family on Thanksgiving. If you’re looking for a pumpkin pie crust recipe that tastes amazing, this one is for you!

With this pumpkin pie crust recipe, you won’t need a food processor or fancy equipment, just your hands, some bowls, and a rolling pin!

This is the perfect pie dough recipe and crust to go with your homemade pumpkin pie, which is sure to please everyone! Trust me, when it comes to a pie, freshly made is always better!

This is a buttery and flaky pumpkin pie crust recipe that you are sure to love!

Pumpkin Pie Crust Recipe

What you’ll need:

• Flour: all-purpose flour is perfect for this recipe!
• Salt: make sure to use a fine grain of salt, so it mixes into the dough thoroughly.
• Sugar: this step is optional, but adding a small amount of sugar into the pie crust gives it more flavor.
• Butter: a key ingredient for this recipe, you’ll need butter to give it that flavorful taste and flaky texture.
• Ice water: it’s important to use ice cold water, to keep the dough from getting too soft or melting.

How to make pie dough:

1. Add your dry ingredients (flour, salt, and sugar) to a bowl and stir until combined.
2. Cut the butter cubes into the mixture by combining with a fork or pastry blender, mixing until you have a crumbly texture (pea-sized pieces).
3. Gradually sprinkle ice water into the mixture while mixing and pressing the dough with your fork or utensil. Keep adding water until the dough sticks together and doesn’t fall apart when you pinch it.
4. Place the dough on a work surface and work it into a ball, pressing it into itself. Cut the ball in half and form two round disks. Wrap disks with plastic or put in a zip lock bag and refrigerate for 1 hour.
5. Note: you can freeze the dough for 3 months, and thaw in the refrigerator the night before. The dough can be kept in the refrigerator for up to 3 days.
6. Let dough sit for a few minutes before rolling it out on a floured surface.
7. Use a rolling pin to roll the dough out in a 12-14 inch circle (about 1/8 inches thick)
8. Transfer dough into a greased or buttered pie pan, folding any excess edges of the dough under itself. Crimp the edges to create a scalloped look.
9. Refrigerate for 10-15 minutes before adding your filling and baking.

Pie Dough Recipe Video:

Let me know in the comments below if you liked this buttery Pumpkin Pie Crust Recipe!

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