Pumpkin Pie Crust Recipe Without Shortening

The crust will still taste delicious and be suitable for any kind of pie but you will definitely notice the difference when making a pie crust without shortening. Remove from oven and allow to cool completely in pie dish. With a pastry blender cut the butter and oil into the flour mixture until the largest pieces are roughly pea sized.

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In a bowl mix well.

Pumpkin pie crust recipe without shortening. 1 3 cup cold butter or lardor firm coconut oil coconut oil will make a slightly tougher crust but still yummy 4 6 tablespoons cold water. 2 tablespoons cold butter or vegetable oil sprinkle 3 tablespoons vegetable oil. A wonderful spin on traditional pumpkin pie.

3 no fat pie crust. Bake in middle rack of the oven for 40 45 minutes or until the crust is golden at the edges. All ingredients are mixed together and baked for about 1 hour to form a custard pie without a crust.

When the pastry case is out of the oven remove the baking paper and weights you used. Stir in the pumpkin milk vanilla and if desired cinnamon. This allows steam to escape and prevents it from bubbling as the crust bakes.

Add butter and cut into small pieces. If you re going to fill and bake the pie crust as in a pumpkin pie or pecan pie whisk the egg yolk in a small bowl and brush the inside of the crust. Cook in preheated oven at 425 f 220 c 10 minutes.

If you re going to fill the crust with a no bake pie as in a chocolate pudding pie bake in the oven for 18 22 min. Line the pie crust with parchment paper covering the base and sides. Fill with pie weights dried beans or uncooked rice to prevent the pastry base from rising while baking.

1 cup 130 g all purpose flour. Poke holes in crust along the base and the sides using a fork. The bulk of the total time is due to the 2 hours cooling time.

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