Perfect Homemade Crust for Pumpkin Pie
This homemade pie crust is so flaky, buttery, and delicious - well worth the effort. It only takes 3 ingredients and a little bit of patience.
or read on for step-by-step instructions with photos
How to make a tender, flaky pie crust every time.
The most important thing when it comes to pie dough is temperature. Ever wonder how good, made-from-scratch pie crust has all those flaky layers? Cold butter is the key.
Layers of cold butter within the dough release steam while baking, creating air pockets that make a light, flaky crust.
The butter also helps prevent gluten formation by coating the flour particles with fat. This leads to a tender crust rather than a tough one.
Ensuring the butter is as cold as possible, not just at the beginning but throughout the entire process, maximizes the air pockets created when that cold crust hits the hot oven.
I’ll be honest with you, unlike most of my recipes, this one is a bit more challenging. The ingredients are simple but the technique takes some practice.
Even if it doesn’t turn out perfect on your first try, it’s still a fun and rewarding recipe. Besides, I’ve never had a store-bought pie crust as good as a homemade one.
I’ll also share my easy pumpkin filling recipe. This pumpkin pie has now become a staple at our holiday table every year, and I’ve gotten much better at working with pie dough too.
I think it’s worth the extra effort and your family will think so too!
What you’ll need
Ingredients
For pie dough
1 ¼ cups all-purpose flour
1 stick (113.4 g/4 oz) salted butter (or 1 stick unsalted butter + ½ teaspoon salt)
3 tablespoons cold water
For pumpkin filling
1 ½ cups (1 354ml/12oz can) evaporated milk
3 eggs
1 ½ cups pumpkin puree (canned or homemade)
¾ cup light brown sugar, packed
¾ teaspoon cinnamon
¾ teaspoon dried ginger
½ teaspoon salt
⅛ teaspoon freshly grated nutmeg
Equipment
Mixing bowl
Measuring cups and spoons
Pastry cutter if you have one, hands work fine too
Rolling pin
Knife
9” pie plate
Pie weights or beans
Parchment paper
Cookie tray
Oven
Freezer
Makes: one 9” pie
Prep: 60 min Cook: 90 min
How to make it
Please read through the entire recipe before you begin, as this one will turn out best with a bit of multitasking and anticipation for the next step.
Step 1
Prep butter and measure flour.
Cut the butter into cubes then place in the freezer to keep as cold as possible. Meanwhile, measure the flour into a mixing bowl.
Step 2
Cut butter into flour.
Add the butter to the flour and toss to coat. Using a pastry cutter cut the butter into the flour by pressing down through the butter until it’s broken into pea-sized pieces.
Or if you don’t have a pastry cutter, gently squish the butter and flour between your hands until broken down into pea-sized pieces. The heat of your hands can warm the butter, so be sure to do this step quickly.
Don’t worry too much about even consistency as having varying-sized chunks helps create a flaky crust.
Step 3
Add water to form the dough.
Add the cold water to the butter-flour mixture, then gently stir with your hand to form a shaggy dough.
Step 4
Form dough, flatten into a disk, wrap, and freeze.
Gently push the dough together to form a ball. I did this step in the bowl, but you can turn it out onto a countertop if it’s easier for you.
Be very careful not to overwork the dough to avoid a tough crust. It’s ready as soon as it’s barely stuck together.
Then flatten the dough into a disk, wrap it with plastic wrap, and place in the freezer until firm - about 20 min.
Step 5
Roll out the dough.
Once the dough is firm and cold to the touch, it’s time to roll it out. Dust the countertop and pie dough with flour.
Using a rolling pin, roll out the dough into a large circle that’s 2 inches wider than the pie pan all the way around.
When rolling pie dough, begin from the center, rolling outwards and away from yourself. Then turn the dough a ¼ turn and repeat. Turning the dough after each stroke helps to keep it from sticking to the countertop and create an even circle.
Continue rotating the dough and rolling until the appropriate-sized circle is achieved. Be sure to flour the surface of the countertop and dough as you go if needed.
The edges of the dough tend to crack but don’t worry if this happens. If any large cracks over 1 inch long begin to form, just press the dough back together and roll over it.
Next, trim as little of the edge as possible with a knife to create a more even circle. You should be left with at least 1 inch of overhang. Hold on to the scrap dough for later.
Step 6
Place dough in the pie pan and form the edge design.
Carefully place the pie dough into a 9” pie pan. Make sure it's centered, then press it into place by going over the bottom and sides of the pan.
Once the dough is firmly in place, begin forming the edge design. Using two hands, push the dough with your thumb into your other hand's thumb and index finger. Repeat this all the way around, then go over it once or twice to smooth out the design.
“Dock” the dough by poking a few holes all over with the tip of a knife to help steam escape and avoid large bubbles while baking. One hole every couple of inches is enough.
Then place the prepared crust in the freezer until firm and cold - about 15 min.
Step 7
Make decorative pie leaves/designs (optional).
The next step is optional but adds a nice touch.
Form your excess scrap dough from earlier back into a ball, roll it into a ⅛“ thick disk, and cut out some decorations for your pie.
I like to make little leaves by hand with a pairing knife. Small cookie cutters could also work if you have something you like on hand.
Place the pie dough leaves/designs in the freezer to chill with the pie crust.
Step 8
Blind bake the crust.
Place the chilled pie crust and decorative leaves on a sheet tray.
Cut out a large circle of parchment paper with at least 3 inches of overhang to easily lift out of the pie later, then place it in the pie crust and fill it with pie weights or dried beans - I used dried kidney beans.
Place the tray with pie crust and leaves onto the middle rack of a preheated 375F oven.
Bake the pie leaves for 5 - 10 minutes until golden brown, then remove from oven and set aside.
Bake the pie crust with the weights for about 20 - 30 minutes until beginning to pick up some golden color and the dough has set. Then carefully remove the parchment paper with weights out of the pie crust, return it to the oven, and bake for an additional 10 minutes to cook the bottom of the crust.
Then remove the “blind-baked” crust from the oven and chill before adding the filling.
Blind-baking helps set the crust before adding pourable, liquid fillings, and the weights help to prevent large bubbles from forming while blind-baking.
Step 9
Prepare pumpkin filling, add to crust, and bake the pie.
While blind-baking the pie crust, prepare the pumpkin pie filling.
Mix the evaporated milk, eggs, pumpkin puree, sugar, and spices. This can be done by hand with a whisk and bowl, in a stand mixer, or a blender.
Once the blind-baked crust has cooled to room temperature, pour the pumpkin filling into the crust.
Carefully place the pie onto the middle rack of a preheated 325F oven and bake for 50 - 60 minutes until the pumpkin filling is set, slightly puffy, but still jiggly in the center if you give it a little shake.
Step 10
Chill, decorate, and serve.
For best results, chill the pumpkin pie overnight in the fridge. Then place the leaf decorations on top the next day once it’s fully chilled.
If you’re short on time, chill the pie in the fridge for at least 2 hours before decorating and serving to ensure it has fully set.
My tips
Keep the dough cold - if the pie dough starts getting warm or too soft while rolling, just put it back in the fridge or freezer until it cools back down. Never let your dough come up to room temperature.
Use a food processor to cut butter - another method of cutting butter into flour is with a food processor. Place the flour and butter cubes into a food processor, then pulse until the butter is cut into pea-sized chunks.
An easy way to cut a parchment round - watch this Martha Stewart video to learn how to make an easy parchment paper round. Be sure to make yours 3 inches wider than the pie pan all the way around. You can also do this with aluminum foil if you don’t have parchment paper.
Store blind-baking beans and parchment for future pies - the beans and parchment paper round used for blind baking can be used multiple times. Store in a zip-top bag once cool to use for blind-baking again later. You cannot eat or cook beans that have been blind-baked as they will be hard and taste bitter.
Pair it with a drink - pumpkin pie goes perfectly with eggnog - try making a batch of my aged eggnog for extra depth and complexity.
Substitutions
Butter - I use salted butter because that’s what I usually have on hand. To substitute with unsalted butter, use the same amount of butter the recipe calls for and add ½ teaspoon of salt.
Pumpkin - if making homemade pumpkin puree and fresh pumpkins aren’t available, use roasted sweet potatoes or squash instead. I’ve done it multiple times and can attest to the flavor being very similar.
Storage
Wrap pumpkin pie tightly or store pieces in an airtight container in the fridge for up to a week.
Freeze pumpkin pie in an airtight container for up to 3 months. To defrost, place in the fridge overnight.
The pie dough and pumpkin filling can be made ahead of time and stored separately in the freezer for up to 3 months.
Dietary Notes: Vegetarian
That’s it, enjoy!
I know it’s a lot, but super satisfying to make homemade pie crust and pumpkin filling from scratch. Plus, it fills your kitchen with the irresistible aroma of pumpkin and spices, like a warm, cozy hug from grandma.
But if you haven’t had enough yet, you can make your own pumpkin puree and whipped cream too!
For pumpkin puree:
roast sugar pumpkins
scoop out the flesh
puree in a food processor
freeze the puree if not using it right away
For whipped cream:
mix 1 cup of 35% cream
with 2 tablespoons of maple syrup or other sweetener
whisk by hand, in a food processor, or stand mixer until fluffy with soft peaks
I hope you enjoy every delicious bite of your pie, topped with that fluffy homemade whipped cream. Whether it's a centerpiece for Thanksgiving, Christmas, or any special occasion, may it become an annual tradition in your home too. Happy baking!
Another pie I made but with snowflake and star decorations.
Summary
Perfect Homemade Crust and Pumpkin Filling Recipe
Patience pays off with this tender, flaky, buttery pie crust - a festive treat perfect for holiday gatherings!
Makes: one 9” pie
Prep: 60 min Cook: 90 min
Ingredients
For pie dough
1 ¼ cups all-purpose flour
1 stick (113.4 g/4 oz) salted butter (or 1 stick unsalted butter + ½ teaspoon salt)
3 tablespoons cold water
For pumpkin filling
1 ½ cups (1 354ml/12oz can) evaporated milk
3 eggs
1 ½ cups pumpkin puree (canned or homemade)
¾ cup light brown sugar, packed
¾ teaspoon cinnamon
¾ teaspoon dried ginger
½ teaspoon salt
⅛ teaspoon freshly grated nutmeg
Instructions
Prep ingredients. Cube and freeze butter. Measure flour into a mixing bowl.
Combine butter and flour. Toss butter with flour until coated. Use a pastry cutter or hands to break into pea-sized pieces, ensuring varied sizes for flakiness.
Form dough. Add cold water to butter-flour mixture, stirring to form a shaggy dough.
Shape and chill. Shape dough into a ball, being cautious not to overwork it. Flatten into a disk, wrap with plastic, and freeze until firm, about 20 minutes.
Roll out dough. Once firm, dust countertop and dough with flour. Roll into a large circle, 2 inches wider than the pie pan, rotating and flouring as needed. Trim edges for a 1-inch overhang, reserving scraps.
Prepare pie crust. Place dough in a 9” pie pan, ensuring it's centered. Press dough into place, then form edge design using both hands to pinch the dough between your thumb and index finger, working your way around the rim of the pie.
Dock dough with knife to vent steam. Freeze crust until firm, about 15 minutes.
Create decorations (optional). Roll excess dough into a ⅛“ thick disk. Use a paring knife to cut out decorative shapes like leaves. Place decorations in the freezer to chill alongside the pie crust.
Blind bake the crust. Place chilled pie crust and decorative leaves on a sheet tray. Line crust with parchment paper, fill with pie weights such as dried beans, and bake at 375°F.
Bake leaves for 5 - 10 minutes until golden brown, then remove and set aside.
Bake crust with weights for 20 - 30 minutes until golden and set, then remove weights, and bake for an additional 10 minutes to cook the bottom.
Remove from oven and chill before adding filling. Blind baking ensures a sturdy crust for liquid fillings and prevents warping.
Prepare and bake pumpkin pie. Mix pumpkin filling ingredients. Once crust is blind-baked and cooled, fill with pumpkin mixture. Bake at 325°F for 50 - 60 minutes until set but slightly jiggly in the center.
Chill and serve. For best results, refrigerate pumpkin pie overnight before decorating with leaf decorations, then serve. If time is limited, chill pie for at least 2 hours to set before decorating and serving.
Top Tips
Use a food processor to cut butter into flour for quicker prep.
Keep the dough cold throughout the entire process for a flaky pie crust with maximum air pocket formation. If it gets too warm while rolling, chill it again.
Don't worry if the dough cracks while rolling it out, simply press any large cracks back together and roll over them.
Watch this quick video to learn how to easily cut a parchment round - make sure to make yours 3 inches wider than the pie pan.
Store blind-baking beans and parchment for future use in a zip-top bag.
Store pumpkin pie tightly wrapped in the fridge for a week, or freeze in an airtight container for up to 3 months; thaw overnight in the fridge. Both pie dough and filling can be made ahead and frozen separately for up to 3 months.
What's your go-to pie? Share your favorites in the comments!
Enjoy!
