Fall is all about pumpkins, cider and fresh baked pies. Am I right?! Especially pumpkin pie! To me there is nothing quite like the scent of a homemade pumpkin pie baking in my oven on a crisp fall day. And a perfect pie crust made from scratch makes that pie all the sweeter {wink}. Thanksgiving is just a few weeks away so it’s time to perfect that pie crust girls!
How To Make A Perfect Pie Crust
My mom has always told me that the secret to a great pie is in the crust. She also taught me that you need the right tools before you start any craft. Baking pies is no different. To bake a perfect pie crust you’ll need a few tools from your JoAnn Fabric & Craft Store:
- Wilton Pastry Wheel
- Wilton Dough Scrapper
- Wilton Pastry Brush
- Wilton Pie Crust Shield (this is so clever!) – available in store
- Wilton Pie Weight & Trivet
- Wilton Fall Cookie Cutters (acorns, leaves, pumpkins) – available in store
- Wilton Pie Pan
Now let’s get baking!
Easy to follow steps for the Best Pie Crust:
1. Prep – Start by making your grandma’s dough recipe or pick up your favorite brand from the grocery. Roll the dough out onto wax paper until it’s an even thickness all around. Place in pie pan, press into place, use pie weight on the bottom (leaving no bubbles), and trim off the excess with a pastry wheel. Set remaining dough aside.
2. Fill – Now it’s time to whip up your pumpkin pie recipe (below) and pour into the unbaked pie crust.
3. Decorate – Take your remaining dough and cookie cutters, make an overlapping border of leaves and acorns. Brush each with an egg wash so that they brown.
4. Protect – Finally, place pie crust shield on pie and bake. You’ll pull a perfectly pretty pie crust from the oven, browned but not burnt, even after cooking for an hour!
Recipe for a delicious and easy pumpkin pie:
- 1 can pumpkin
- 1 can evaporated milk
- 1 ¼ tsp pumpkin pie spice
- ¾ cup granulated sugar
- ¼ tsp salt
- 1 egg (for egg wash)
1. Prep – Begin by mixing together the pumpkin pie spice, sugar and salt. Add the canned pumpkin. Slowly blend in evaporated milk. Pour into pie crust.
2. Bake – Next bake for first 15 minutes at 450, and then reduce heat to 350 for an additional 40 minutes. If desired, add additional leaves to the center of the pie 15 minutes before pie is done.
I told you it was easy! Prepared in one bowl and ready to bake in minutes.
More Thanksgiving Dessert Recipes
- Indian Corn Rice Krispies Treats Fun Food
- Baked Apple Roses
- Marshmallow Cranberry Fluff
- Pumpkin Gooey Butter Cake
- Butterscotch Marshmallow Pumpkin Tart
- Inside Out Apple Pie
- Lemon Meringue Pie
- Caramel Apple Slab Pie
- Perfect Pecan Pie
- Pumpkin Cheesecake
- Pumpkin Cake
- Cranberry Apple Pie
- Another Pumpkin Gooey Butter Cake
- Thanksgiving Turkey Cupcakes
As always, I hope you’re inspired to craft, bake, create and celebrate!
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JoAnn Fabric and Craft Stores sponsored this post. Thank you for supporting my wonderful partners. They make it possible for me to keep the ideas coming! All content, ideas, photography and opinions are that of my own and I’d have it no other way!
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