Reviews (1)
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25 Ratings
5 star values:
3
4 star values:
6
3 star values:
7
2 star values:
8
1 star values:
1
Martha Stewart Member
Rating: Unrated
11/27/2013
This makes a lot of dough. If you forego the leaves, you'll have plenty for 2 crusts.
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Gallery
Pumpkin-Seed Piecrust
Credit:
Marcus Nilsson
Recipe Summary
prep: 20 mins
total: 3 hrs 45 mins
Yield: Makes enough for one 9-inch pie plus decorative pastry leaves
Ingredients
Ingredient Checklist
3/4 cup pepitas (hulled pumpkin seeds), toasted
1 3/4 cups all-purpose flour, plus more for rolling
1 teaspoon coarse salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
6 tablespoons ice water, plus more if needed
1 large egg, lightly beaten
Gallery
Pumpkin-Seed Piecrust
Credit:
Marcus Nilsson
Recipe Summary
prep: 20 mins
total: 3 hrs 45 mins
Yield: Makes enough for one 9-inch pie plus decorative pastry leaves
Gallery
Pumpkin-Seed Piecrust
Credit:
Marcus Nilsson
Pumpkin-Seed Piecrust
Credit:
Marcus Nilsson
Pumpkin-Seed Piecrust
Recipe Summary
prep: 20 mins
total: 3 hrs 45 mins
Yield: Makes enough for one 9-inch pie plus decorative pastry leaves
Recipe Summary
prep: 20 mins
total: 3 hrs 45 mins
Yield: Makes enough for one 9-inch pie plus decorative pastry leaves
prep: 20 mins
total: 3 hrs 45 mins
prep:
20 mins
total:
3 hrs 45 mins
Yield: Makes enough for one 9-inch pie plus decorative pastry leaves
Makes enough for one 9-inch pie plus decorative pastry leaves
Ingredients
Ingredients
- 3/4 cup pepitas (hulled pumpkin seeds), toasted
- 1 3/4 cups all-purpose flour, plus more for rolling
- 1 teaspoon coarse salt
- 1 teaspoon sugar
- 2 sticks cold unsalted butter, cut into small pieces
- 6 tablespoons ice water, plus more if needed
- 1 large egg, lightly beaten
Directions
Place pepitas in a food processor; pulse until chopped. Add flour, salt, and sugar; pulse to combine. Add butter and pulse until mixture resembles coarse meal with some blueberrysize clumps. Add ice water and pulse until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days. Dough can be frozen up to 1 month.
Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out remaining disk of dough to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze at least 1 hour or up to 1 week.
Preheat oven to 400 degrees. Brush pastry leaves with more egg wash. Line piecrust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned, about 20 minutes. Remove parchment and weights and bake until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
3
4 star values:
6
3 star values:
7
2 star values:
8
1 star values:
1
Martha Stewart Member
Rating: Unrated
11/27/2013
This makes a lot of dough. If you forego the leaves, you'll have plenty for 2 crusts.
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
3
4 star values:
6
3 star values:
7
2 star values:
8
1 star values:
1
Add Rating & Review
25 Ratings
5 star values:
3
4 star values:
6
3 star values:
7
2 star values:
8
1 star values:
1
25 Ratings
5 star values:
3
4 star values:
6
3 star values:
7
2 star values:
8
1 star values:
1
25 Ratings
5 star values:
3
4 star values:
6
3 star values:
7
2 star values:
8
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 6
- 3 star values:
- 7
- 2 star values:
- 8
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
11/27/2013
This makes a lot of dough. If you forego the leaves, you'll have plenty for 2 crusts.
Martha Stewart Member
Rating: Unrated
11/27/2013
This makes a lot of dough. If you forego the leaves, you'll have plenty for 2 crusts.
Rating: Unrated
All Reviews for Pumpkin-Seed Piecrust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin-Seed Piecrust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
