Pumpkin Pie Crust Recipe
This is the best homemade pumpkin pie crust recipe!
Ingredients
- 2 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tsp pumpkin pie spice (optional)
- 1 cup salted butter cubed
- 1/4-1/2 cup ice water
Instructions
- Add your dry ingredients (flour, salt, sugar, spice) to a bowl and stir until combined.
- 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).
- 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.
- 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.
- 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.
- Let dough sit for a few minutes before rolling it out on a floured surface.
- Use a rolling pin to roll the dough out in a 12-14 inch circle (about 1/8 inches thick).
- 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.
- Refrigerate for 10-15 minutes before adding your filling and baking.
Notes
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.