idiot proof crust for pumpkin pie

[Anonymous]

if anyone has an easy, hard to mess up crust i can use on a pumpkin pie, i would much appreciate the info. i am going to try to do with without a store bought crust. thanks!

[Anonymous]

I know you said no store crust, but I just discovered Giant's roll our refrigerated crust. It is incredible. As good a my MILs, who I consider the gold atandard for pie crusts. I will never make or but frozen crusts again.

[Anonymous]

I think all traditional pie doughs are pretty easy to mess up, unfortunately. They just take a soft touch.

If you're willing to consider something different, I'd try a gingersnap crust, which is beyond fool-proof:

- Put 8 oz of ginger snaps (how many cookies depends on their size, but this is typically less than one box) in a food processor and pulse until coarsely ground.

- Add half a stick of melted butter to the food processor and pulse a few more times.

- Optional: Add a tablespoon of jam, which adds flavor and tackiness.

- Pour the mixture into a pie plate. Press down on it with something flat, like a heavy glass. Work the loose bits with your fingers to form a crust.

That's it.

[Anonymous]

Anonymous wrote:I know you said no store crust, but I just discovered Giant's roll our refrigerated crust. It is incredible. As good a my MILs, who I consider the gold atandard for pie crusts. I will never make or but frozen crusts again.

It's what I use too. It's like $2 something and saves me so much time.

[Anonymous]

The rolled refrigerated crusts are da bomb! (I use the Pillsbury ones) I will never make another handmade crust again, except for graham cracker...

[Anonymous]

The rolled refrigerated crusts are da bomb! (I use the Pillsbury ones) I will never make another handmade crust again, except for graham cracker...

[Anonymous]

Try the cook's illustrated recipe. It subs part of the water for vodka so it is wet when you roll it out (easier to roll) but evaporates in the oven (drier is more flaky).

Roll it out very cold between parchment, wax paper, or between a couple large ziploc bags. It is not so hard really! If you use a food processor especially and follow these tricks it's very quick.

[Anonymous]

I agree the cook's illustrated recipe is great, but it is certainly not "idiot proof."

[Anonymous]

I do a graham cracker crust, both because I prefer that flavor with pumpkin pie and also because pie crusts are my least favorite baking task (even when I buy pre-made, pre-rolled ones).

[Anonymous]

Refrigerated rolled up dough actually is pretty good

[Anonymous]

Agree on graham cracker crust for pumpkin pie. Really delicious. Here is the one I use:

http://www.makeandtakes.com/homemade-graham-cracker-crust

Now, I won't say it's completely idiot proof because I did manage to burn it slightly last year, but it was excellent regardless. My family raved about it. We previously had bought pre-made graham cracker crusts and even burned, this one was much tastier.

[Anonymous]

I tried a rolled out Pillsbury crust for my pumpkin pie this year. I usually make my own crus. It didn't cook enough on the bottom even though the edges were nicely browned. What did I do wrong? Should I have baked the crust for a bit first? The pie baked for 55 mins so I'm surprised it wasn't cooked enough on bottom. I used a ceramic pie plate. Was that the problem?

[Anonymous]

You probably should have par-baked the crust first. I use Giant's crust and I poke a bunch of holes in the bottom with a fork and bake it for about 5 minutes.

[Anonymous]

Agree; pumpkin pie crusts are usually blind-baked before they are filled (unless they're graham cracker or cookie crust)

[Anonymous]

The pumpkin pie recipe I use calls for pouring the already-simmering custard into a still-hot pre-baked pie shell, then baking for only 25-30 more minutes. Even when I do a graham crumb crust for it I pre-bake thoroughly to keep the crust from getting soggy.