Irresistibly Easy Pumpkin Pie Crust Recipe You’ll Love Every Fall
How to make the best pumpkin pie from scratch with this easy pumpkin pie crust recipe. Includes homemade crust, creamy filling, and decorating tips.
Ingredients
For the Crust:
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 heaping teaspoon sugar
- 2 cups cold vegetable shortening or half butter, half shortening
- 1 large egg
- 1 teaspoon white vinegar
- Cold water enough to reach 1 cup combined with egg mixture
For the Filling:
- 15 oz canned pumpkin puree
- 1 cup sugar or brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups half and half or equal parts milk and cream
Instructions
Make the Crust:
- In a large bowl, whisk flour, salt, and sugar.
- Cut in the shortening using a pastry cutter or two forks until pea-sized crumbs form.
- In a measuring cup, beat the egg. Add vinegar and enough cold water to make 1 cup. Mix.
- Pour liquid into the dry mixture. Gently stir just until a dough forms.
- Divide into two discs. Wrap and chill for at least 1 hour.
Roll and Shape:
- On a floured surface, roll dough into a circle about 3–4 inches larger than your pie pan.
- Transfer to the pan. Press gently. Trim and crimp the edges. Chill again while making filling.
Make the Filling:
- In a bowl, mix pumpkin, sugar, cinnamon, and salt.
- Add eggs and mix until smooth. Stir in the half and half.
Assemble and Bake:
- Pour filling into the crust. Bake at 425°F for 20 minutes.
- Lower oven to 350°F. Bake for 40–45 minutes, or until the center jiggles slightly.
- Cool on a rack for at least 2 hours before serving.
Notes
- This crust recipe makes enough for two double crust pies or four single crusts.
- Extra dough can be used for decorative cutouts or frozen for future use.
- Serve with whipped cream or crust cookies for extra flair.