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How to Bake the Perfect Pie Crust + Easy Pumpkin Pie Recipe

Oct 6, 2016 By Kim Byers
How to Bake the Perfect Pie Crust + Easy Pumpkin Pie Recipe

‘Tis the season of pumpkin spice and pies! Have you ever wanted to be the talk of the family dinner table because you made the most beautiful pie crust? I secretly have too so I went in search of the tools and techniques to make it so. {grin} Hi! I’m Kim Byers of The Celebration Shoppe. Let’s get baking and I’ll teach you how to make the perfect pie crust and a super easy pumpkin pie recipe to top it off!

First, my mom always taught me that you need the right tools before you start any craft, and for baking pies, you’ll need a few things from your Jo-Ann Fabric & Craft Store:
Wilton Pastry Wheel
Wilton Dough Scraper
Wilton Pastry Brush
• Wilton Pie Crust Shield (so clever!) – available in-stores
Wilton Pie Weight & Trivet
• Wilton Fall Cookie Cutters (acorns, leaves, pumpkins) – available in-stores
Wilton Pie Pan

pumpkin pie crust

Easy How To Steps For Making The Best Pie Crust:
1. Prep – Make 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 – Whip up your pumpkin pie recipe (below) and pour into the unbaked pie crust.

3. Decorate – Using 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 – 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!

Now let’s talk about the ingredients for an Easy Pumpkin Pie:
• 1 can Pumpkin
• 1 can Evaporated Milk, 1 can
• 1 ¼ tsp Pumpkin Pie Spice
• ¾ cup Granulated Sugar
• ¼ tsp salt
• 1 egg (for egg wash)

Prep – Mix pie spice, sugar, and salt. Add pumpkin. Slowly blend in evaporated milk. Pour into pie crust.

Bake – 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.

Looking for more creative fall apple and pumpkin recipes? Make sure you hop over and learn how to make a Skinny Hand Apple Pies and a Pull-A-Part Pumpkin Cake.

As always, I hope you’re inspired to craft, bake, create and celebrate with Jo-Ann!

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