Pumpkin Pie Crust

The best pies start with awesome crusts.


PREP TIME: 15 minutes

BAKE TIME: 25 minutes

REFRIGERATE TIME: 4 hours 30 minutes, divided

TOTAL TIME: 4 hours 45 minutes


1 Pie Crust


Powdered Sugar (1/2 Cup)

Unsalted Butter (1 1/8 Sticks Of Butter)

Eggs (3)

Cake Flour (2 1/4 Cups)

Baking Powder (1/2 Tsp)

Ground Cinnamon (1/4 Tsp)

Ground Nutmeg (1/4 Tsp)

Pure Vanilla Extract (1/2 Tsp)


Large Mixing Bowl

Medium Mixing Bowl

Electric Hand Mixer

Rubber Spatula

Cling Wrap

Rolling Pin

9" Pie Dish


Parchment Paper

Pie Weights

1. TO MAKE YOUR DOUGH. in your large mixing bowl, using your hand mixer, cream your powdered sugar and butter until fluffy.

Still using your hand mixer, add in one egg at a time making sure that each one is fully and evenly combined.

Mix in your vanilla extract.

In your medium mixing bowl, combine your flour, baking powder, cinnamon and nutmeg.

Add your flour mixture to your butter mixture.

Fold together using your rubber spatula.

Roll your now dough into a flat disk.

Wrap it in cling wrap.

Refrigerate for 4 hours.


2. TO MAKE YOUR PIE CRUST. take your dough out and let it sit for 10 minutes.

Dust your work surface and rolling pin with flour.

Put your dough in the center of it.

Roll it out so that you have a thin piece of dough large enough to cover your pie dish.

Roll your flattened dough onto your rolling pin (like a roll of paper towel) and then unroll it over your pie dish making sure to press it in with your fingers.

Use your fork to prick small shallow holes all around the base of your pie crust (this is called "docking").

Your crust is now ready for your pie filling!