Gingerbread Pie Crust

Tiffany Bannworth

By
@MissAnubis

I love fall baking!

Let's get the fires stoked and the oven cooking.


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Rating:
★★★★★ 1 vote
Comments:
Prep:
55 Min
Cook:
20 Min

Ingredients

1 3/4 c
flour
1/2 c
dark brown sugar
1 tsp
baking powder
1 stick
chilled butter, diced
1 Tbsp
molasses
1 tsp
vanilla
1 Tbsp
ginger
1 tsp
cinnamon
1/4 tsp
allspice
1/2 tsp
salt
1 Tbsp
water

Step-By-Step

1In a food processor, add all dry ingredients and diced butter. Pulse until crumbly.

2While processing, add vanilla, molasses, and water.

3When creamy, stop.

4On a piece of wax paper, floured, dump out your mixture and form into a rectangle. Sprinkle more flour and fold paper over. Freeze for an hour or more.

5When ready to use, take a little over half of dough and roll into pie shape.

6Take rest and make lattices or use a cookie cutter and cut nice shapes like pumpkins or leaves.

7Place back in freezer while you make filling.

8Fill and bake as usual. You may care to use a pie ring or tin foil to keep top from browning.

Try this with my other recipe:

Rum Pumpkin Pie and Molasses Cheesecake Swirl
Enjoy!

About this Recipe

Course/Dish: Pies