Pie Crust recipe

Ingredients

This makes a double pie crust.

  • 310 grams (2 1/2 cups) flour (Dutch patent)
  • 6 grams (1 teaspoon) salt
  • 4 grams (1 teaspoon) sugar (optional)
  • 225 grams (1 cup cold) butter (a full Dutch block less a sliver)
  • 95 ml (1/3 cup plus 1 Tablespoon) cold water (just melted cursed ice)
  • 3 tablespoons of panko bread crumbs (optional for a less soggy crust)

Procedure

  1. Whisk flour, salt and sugar together in a deep bowl.
  2. Cut the butter into small pieces and add to the flour mixture.
  3. Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces.
  4. Add cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed.
  5. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball.
  6. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
  7. Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
  8. Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.
  9. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
  10. Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
  11. Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.
  12. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
  13. Sprinkle a layer of panko bread crumbs on the bottom to prevent a soggy crust.
  14. Place a baking sheet in the oven as it heats, then place your pie dish directly on the hot baking sheet.

Pumpkin Pie

  • 2 large eggs
  • 1/3 (65 grams) – 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (65 grams) light brown sugar
  • 1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree
  • 3/4 cup (200 ml) heavy whipping cream (I use UHT cream)
  • 1/4 cup (60ml) milk, room temperature
  • 1 teaspoon vanilla extract
  • About 3 teaspoons pumpkin pie spice or specula’ spice or:
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Combine eggs, pumpkin puree, whipping cream, milk, and pumpkin pie spice in a large bowl and mix until combined. I like using a staff mixture to make it nice and light. Add granulated and white sugar.
  3. Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
  4. Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.