Pumpkin Pie Crust Recipe

Ok, here it is! The best piecrust recipe out there. Just follow the step-by-step instructions after gathering up all the called for ingredients. One batch of this piecrust recipe is enough for two pumpkin pies. This is because it was written for an apple pie. I suggest not cutting the recipe in half because the piecrust will not taste the same. Doing this will allow you plenty of extra crust if any mistakes are made along the way.

Pumpkin Piecrust Ingredients

Pumpkin Piecrust Ingredients

This crust calls for:

2 Cups Flour (all-purpose)

1 Teaspoon Salt

1 Tablespoon Sugar

6 Tablespoon Butter

6 Tablespoons Crisco (shortening, also known as vegetable fat)

 6 to 7 Tablespoons Ice Water

Pumpkin Piecrust Equipment

Pumpkin Piecrust Equipment

For this crust you will need:

Cutting Board

Nine Inch Pie Pan

Rolling Pin

Measuring Cups

Measuring Spoons

Mixing Bowl

Pastry Cutter

Pumpkin Piecrust Bowl

Step One: Putting it all together

In the mixing bowl stir together:

2 Cups Flour

1 Teaspoon Salt

1 Tablespoon Sugar

After this use the pastry cutter to thoroughly chop in:

6 Tablespoons Butter (soften this in the microwave.)

6 Tablespoons Crisco

Then use the pastry cutter to cut in the right amount of ice water.

Piecrust

Piecrust

If your ingredients are properly blended together the crust should resemble the picture to the left.

Pumpkin Piecrust Dough

Step Two: Optional Chilling

If your crust is too moist to be easily handled wrap it in plastic wrap and place it in the refrigerator for 30 minutes.

Rolling Piecrust

Step Three: Piecrust

First flour your cutting board and the rolling pin. Then take half of your crust and roll it out. Take the rolled out piecrust and wrap it around the rolling pin. Then transfer it to the pie pan.

Pumpkin Piecrust

Step Four: Pumpkin Piecrust

Once you place the piecrust into the pan cut off the excess and form a decretive edge using your fingers.

Click Here For: Pumpkin Pie Filling Recipe