Hey all! Are you busy baking for Thanksgiving? I just got started, so far we have two kinds of cookies and cranberry sauce. I better get back in the kitchen! One of the things I absolutely have to make is a pumpkin pie. And you know what will make it extra special? This spiced pie crust. It adds just a little extra something to the pie. Flaky and filled with spices that your taste buds will approve of.
Happy baking to you!
- 2 1/2 cups AP flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- Pinch of cloves
- 1/4 cup shortening, cold (stick in freezer for about 10 minutes)
- 12 tablespoons cold, unsalted butter
- 1/4-1/2 cups ice water
- Sift the flour, sugar, salt, and spices together in a large bowl.
- Cut in the cold shortening with a pastry cutter or your hands until combined.
- Now cut in the cold butter until coarse crumbs form.
- Sprinkle in the water, a little at a time. You want the dough to just come together, but not be overly wet. If you add too much water, your crust won’t be flaky.
- Form 2 disks with the dough and wrap each disk with plastic wrap. Refrigerate for about 30 minutes before rolling out on a well-floured surface.
- Roll out your dough into a 9″ circle to fill your pie pan. I bake most pies at 425 degrees for 10 minutes and then lower the temperature to 375 degrees and bake for an additional 45 minutes.
- Pie dough freezes well, just wrap tightly in plastic wrap and then cover with foil or place in a zip-top bag. Dough will keep for 2-3 months. Place frozen dough in fridge to thaw overnight before using.
All it takes to make your own spiced pie crust!
I whisked together the flour, sugar, salt, and spices. It’s better to sift everything together, but whisking works too. Sifting just ensures a flakier crust.
Cut in the shortening.
Now cut in the butter until you have medium/fine crumbs. Some chunks are just fine.
My helper 🙂
Now sprinkle in the iced water until your dough sticks together. Don’t get it too wet though, so your dough stays flaky.
Form two balls of dough and wrap in plastic wrap. Chill in the fridge for about 30 minutes.
Roll out on a floured surface.
Carefully place in pie pan. Ready to fill with whatever ingredients you want!
Top with your second crust.
Ready to bake!
Bake at 425 for 10 minutes and then lower the temperature to 375 and bake for an additional 45 minutes. Come to mama!