Homemade pie crust can be intimidating, and it seems like everyone keeps coming out with “the best ever/easiest pie crust!” But, in reality, it’s just another rolled dough with slightly different ingredients or tweaks to the process. You’re left with trying to sift through a myriad of rolled dough recipes with no way to know which is truly your best option. And, chances are you have limited counter space, cuz, let’s be real, no real kitchen has ample counter space. Plus, if you’re a parent to littles you can’t mess around with meticulously cutting lattice strips or flour all over. So, instead, change up your pie game completely and skip the rolled dough.
Introducing the “Mix in the Dish” pumpkin pie. Sure, this is similar to the old grandma standard “Pat in the Pan” crust, but, forgoing both alliteration and an unnecessary mixing bowl, this recipe is less work. The crust is buttery and crumbly and holds up well to a variety of pie fillings. The recipe here is for pumpkin pie, but you could swap out the filling or pecan, lemon, or even an apple streusel!
Mix in the Dish Pumpkin Pie
- Blender or whisk
- 9/9.5″ Pie Dish
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1 Tbl sugar
- 1 tsp salt
- 1/3 cup melted coconut oil (can use butter)
- 1-3 Tbl non-dairy milk
Pumpkin Pie Filling
- 22 oz pumpkin puree (1 1/2 small cans pumpkin)
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup non-dairy milk
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 Tbl corn starch (or tapioca starch)
- 1/4 tsp fresh cracked black pepper (can omit but it’s good)
- Preheat oven to 375 F.
- Mix the dry ingredients together in a 9/9.5″ pie dish using a whisk or a fork. Pour in the oil or butter and mix until fully combined. If your dough looks too wet at this point add 1/4 cup of flour. Next add in the milk. Start by using one tablespoon of milk and mix. You should be able to squeeze the dough together and have it stick but not stick to your hands. Add more milk one tablespoon at a time.
- Press the dough into the pan and up the sides to form the crust. The crust should be 1/4″ thick and as close to the top of the lip on your pie dish as possible. You can crimp the top edge, flatten it, or make designs using a fork or knife. Unlike a traditionally rolled crust this won’t shrink or puff up as it bakes which means you don’t need to prebake it with a foil cover and pie weights.
- Prebake the crust for 6 minutes at 375 F. While that is baking, start making your filling. After removing the crust from the oven turn down the heat to 350 F.
Pie Filling and Baking Instructions
- Whisk all ingredients together in a bowl until smooth or put them into a blender. Pour into prebaked crust and smooth out the top.
- Make sure oven has been turned down to 350 F. Bake for 55-60 minutes. If the crust starts to brown too quickly, make a foil ring to cover just the crust. The top of the pie should look evenly darker than the raw filling and be slightly firm to the touch. It might have some jiggle at the center but it will continue to set as it cools.
- Let your pie fully cool, uncovered, on a wire rack. For best texture and taste cover your cooled pie and refrigerate overnight.
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