All-Butter Pumpkin Pie Crust and Salted Caramel Whipped Cream | Lucy Makes
All-Butter Pumpkin Pie Crust and Salted Caramel Whipped Cream
30 mins prepServes 8
This recipe provides instructions for making a flaky all-butter pie crust and a rich salted caramel whipped cream, designed to be used with a pumpkin pie. Please note that the pumpkin pie filling recipe is not included in this content.
**ALL-BUTTER PIE CRUST:**
1. Combine the flour & sugar. Grate frozen butter into flour mixture, gently mixing as you go.
2. Add in the ice cold water, then work the dough with your hands just enough for it all to stick together. A very light mix will do, just enough until it’s sticking together.
3. Wrap & refrigerate for at least 4 hours, or overnight.
4. Roll out dough on a well floured surface into a large circle, flipping & adding flour as needed. Roll it about 1-inch larger than the diameter of your pie dish.
5. Gently place in pie dish, fold the edges over & crimp, then refrigerate for 15 minutes before baking.
6. If using the same pumpkin filling recipe that I used, you will need to pre bake this crust. If using a standard pumpkin pie filling, you can pour in the filling and bake as is.
7. For pre-baking, place a large piece of parchment paper over the unbaked crust and add about 2 cups of pie weights (you can use dried beans, lentils, dry rice, etc).
8. Bake at 375° F for 15-20 minutes. Now Remove pie weights by carefully lifting up parchment paper. Prick the bottom of the pie crust with a fork, then return to oven for 5-10 minutes, until lightly golden. Allow crust to cool before adding filling. Enjoy!
**SALTED CARAMEL WHIPPED CREAM:**
1. Add heavy cream to a large bowl & whip on high speed until medium-stiff peeks form. Fold in salted caramel and taste. If needed, and more caramel, a dash of salt or vanilla, or even a splash of maple syrup to bring out the flavor. Mix more if needed until desired texture, but be careful to not over-whip at this point. Place in fridge until ready to use.
