Sara and I made a pumpkin pie completely from scratch last weekend. And of course, the base of the pie is the crust. So I will be posting that recipe first, then the pie filling, then roasting the pumpkin seeds. We pretty much went back and forth between the crust and pie steps, as each recipe has at least 1 waiting step. Adapted from this recipe. Makes 1 pie crust for a fairly large pie pan.
- 1.5 cups flour
- 2 Tbsp sugar
- 1/6 cup COLD shortening (1/6 cup = 2 Tbsp + 2 tsp)
- 1/3 cup COLD butter
- 1/4 cup cold water
- Mix flour, sugar, shortening, and butter. I tried using a hand mixer, but the butter was a little too solid for that, so Sara ended up mushing it together with her hands. According to the recipe, you want it somewhat chunky and not uniform.
- Add the water to help hold it together with a good doughy consistency. Once again, it shouldn’t really be uniform.
- Put it in a ziploc bag or wrap in plastic wrap and chill in the fridge for a half hour or so.
- Flatten with a rolling pin between 2 sheets of wax paper until about an inch or two wider than pie pan. If using a small pan, flatten until about 1/8 inch thick and then you will have excess dough to trim off. Once it got mostly smooth, I flipped it over and peeled off the wax paper then put it back on and rolled a few more times to flatten out some of the wrinkles.
- Peel the wax paper off the top and flip over into your pie pan. Peel off the other sheet and flatten crust into pan.
- Some tips: If the crust breaks anywhere, just mush it back together to make it whole again. If there is overlap on one side and not enough crust on the other, just tear it and move it around, mushing it together to make a uniform crust. Make sure to push the crust down into the corners of the pan before “sealing” it along the sides and the top. You can have as much of a lip as your pan will allow or less if you’d like. I suggest not letting it hang down over the sides of the pan as that will make it difficult to dish out later.
- You are now ready to fill your crust! But I actually have a change for next time in that I plan to bake the crust for a few minutes before filling to make it a little harder. It ended up having a very similar texture to the pie.
- Place foil (or a pie crust shield) around the exposed edges to prevent them from burning while baking the pie.
- Remove the foil for about the last 10 minutes of baking.
Delicious! The exposed crust around the lip pretty much tasted like a cookie.
Changes for next time
- Bake crust for a 3 minutes (at pie baking temperature is easiest) before filling. Possibly use pie weights for this.