Perfect Pie Crust
Prep 1 Hr | Bake 50M | Enjoy in 1 Hr 50M
Making pie crust from scratch is a bit of a lost art, but the results taste so much better and have that perfect amount of flakiness. This recipe comes together quickly, and finished product is worth the extra work every single time.
Makes 1 pie crust – bottom and top.
The perfect pie crust, complete with a delicious pumpkin chai filling!
Ingredients - Pie Crust:
1 cup butter (cold)
2 ¼ cups flour
1 tsp salt
2 tsp sugar
6 tbsp ice water
Directions:
Combine flour, sugar and salt. Cut in butter with a pastry cutter or two knives until the butter has a pea like consistency. Add water until mixture holds together when squeezed. Form the dough mixture into a disc, being careful not to over knead. Let the dough sit in the fridge for 30 minutes.
Let dough sit at room temperature for 5-10 minutes to soften. Roll out dough on lightly floured surface to 1/8 inch thickness. Place dough on 9-inch pie plate and gently press into the corners. Trim excess dough around the edges. Pour in choice of filling.
Ingredients - Pumpkin Chai Filling:
2 eggs
½ cup sugar
1 tsp vanilla
1 tsp ground cardamom
1/8 tsp black pepper
¼ tsp salt
1 ½ tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground cloves
1 ½ cup pumpkin puree
1 ¼ cup half and half
Directions:
Beat eggs and sugar together. Add spices, vanilla, puree and half & half and whisk together. Pour into pie crust. Bake in oven at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake for another 35-40 minutes or until the crust is golden brown and the filling is set.
