Long before the PSL, there was the OG, the pumpkin pie. Just the smell of cinnamon and clove in the air makes me ready for the fast approaching holiday season. Every year, I make more pumpkin pies than I can count (it is Baxter's favorite!), but I had never made my own crust. By now, I think it is pretty apparent that I like taking the easier route when it comes to cooking. I am a big fan of cake mixes, frozen cookie dough, and pre-made guacamole...all staples in the house. But I will say, my trusty pre-made pie crusts are a thing of the past! Y'all, making crust was so easy, and boy could you taste a difference! So buttery and flaky...I see a lot of pies in my near future.
So let's get started with that amazing crust! All you need is five ingredients, and I bet you have most in your house already! Butter, shortening, ice water, all-purpose flour, and salt. You want to make sure your butter is super cold! This will make the crust extra flaky.
Add the salt, cold and cubed butter, and shortening to the flour. Using a fork, or a pastry cutter if you are feeling fancy, combine ingredients until the mixture resembles a course meal.
Gradually add enough ice water, while mixing, until a ball of dough is formed. I used about 4-5 tablespoons.
Place the ball of dough onto a lightly floured surface. Flour the top of the ball and the rolling pin. Rolling from the center out, roll the dough until it is about 1/8 of an inch thick.
Grab your well-buttered pie pan, and carefully place your crust in the pan. Press the dough lightly into the bottom and sides.
Pinch the sides. I like a rustic looking pie, but you can get as fancy as you want here.
Using a fork, lightly prick the bottom of the pie dough. Cover with plastic wrap and place in the freezer for at least 30 minutes. I left it in the freezer while I made the filling, and it was perfect timing!
Now for the filling. Nothing crazy here...I literally just followed the directions on the back of the Libby's can. This is the recipe I have always used, and it turns out delicious every time!
Ready to bake! I place the pie in a the oven that was preheated to 425 degrees. After 15 minutes, I bumped the heat down to 350 and let it cook another 50 minutes. Let the pie cool all the way (note my melting whipped cream in the last photo....because I am way too impatient).
Who doesn't like homemade whipped cream? It makes every dessert even better. Always start with a frozen bowl. Trust me, it makes all the difference in how long it takes for the cream to whip. I use a pint of heavy whipping cream, a teaspoon of vanilla, and a tablespoon of sugar. Whip, whip, whip, and there you have it, the perfect topping to the perfect pie!