However, I much prefer the classic crust recipe here for pumpkin pie.
Pie Crust Recipe
1 1/4 cup (300 ml) all purpose flour
1/4 tsp (1 ml) salt
1/2 cup (125 ml) butter, chilled
3 Tbsp (45 ml) ice water
On Hand: More cold water as needed
Mix together the flour and salt then cut in the butter.
You can do this by hand with a fork or pastry cutter but the food processor is much faster.
It's ready for the water when the mixture is crumbly and the butter is well incorporated.
Next add in the 3 tablespoons (45 ml) of cold water and pulse in the blender or blend with your fork or pastry cutter.
When the dough comes together and doesn't crumble it's ready, add more water, one tablespoon at a time, as needed.
Try not to over mix the dough, it activates the gluten and makes the crust more chewy and less flaky.
Rolling the dough.
I like to put parchment paper on the counter and sprinkle flour over that before rolling the crust.
The parchment paper makes it easy to move the crust from the counter to the pie pan.
When I make my pumpkin pie crust I do not pre-bake it.
I just fill it and pop it in the oven as per my pie recipe instructions.
This crust can be frozen before rolling or after baking your pie.
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