Start by making your Butter Pie Crust.

In the blender, Add 1.5 cup flour, salt, and sugar, then blend.

Add 1 Stick of butter ,then Blend

Add the rest of the flour (1.5 cups) and the remaining butter (1 Stick), then blend.

Scrape the sides of the blender to make sure the butter is well blended, then add 1/4 cup of cold water and blend

Add more water if the mixture is still too dry.

The total amount of water should be around 1/4 and not over than 1/2 cup

Place the dough onto plastic wrap and gently shape it together, This makes cleanup so much easier!

Chill it in the fridge for at least 20 minutes to 1 hour before rolling it out onto the pie pan.

Cut the dough in half , this recipe makes two pie crusts. Save the other half in the fridge or freezer for future use.

Dust the dough and rolling pin with flour to prevent sticking.

Cut off the excess dough so you don’t end up with a crust that’s too thick around the edges.

Save it with the other half ,don’t throw it away

Tuck in the edges and make them nice and even.

I like the crust not too thick so we can enjoy more of the filling,

but if you prefer a thicker crust, feel free to adjust it to your liking.

Now make it look prettier by shaping the edges using two fingers on one hand and one finger on the other hand to pinch the dough together.

Use a fork to poke some holes in the bottom of the pie crust to allow airflow.

Freeze it for at least an hour before baking — this will help create a crisp, flaky pie crust. It’s a great idea to make this crust ahead of time. so you can have it ready to bake anytime straight from your freezer.

After an hour Take the crust out of the freezer — it’s time to blind bake!

To keep the crust from losing its shape, line it with aluminum foil, and fill it with beans, coffee beans, or rice — anything you have at home will work.

Bake the crust at 425°F (220°C) for about 15 minutes.

While the pie crust is pre-baking, we’re going to start making

the filling and warm it up before adding it to the crust.

Stove OFF , we are not cooking it yet

Add 3/4 cup Brown sugar

1 Tablespoon Pumpkin Spice

1 Teaspoon Cinnamon (optional)

Stir well, Add 3 eggs, Add Pumpkin Puree

(If you’re using homemade baked pumpkin, after you blend it , be sure to drain all the excess liquid so the texture

Add Half&Half, Stir Well, make it nice and smooth

The pie crust is out of the oven, after pre-baked for 15 minutes.

so it’s time to warm up the filling before pouring it in.

Heat the filling mixture that we prepared until it reaches temperature about 100°F (38C)

Remove the aluminum foil right away, after taking the crust out of the oven. if there is still some wet dough, you can put it back i the oven without the foil for another 5 minutes

Brush the crust with an egg wash to give the pie a beautiful golden-brown color.

Pour the warm pie filling (about 100°F or (38C)) into the crust.

Tap it gently to remove any air bubbles.

Bake it in a preheated oven at 400°F (200°C) for 15 minutes,

then reduce the temperature to 350°F (175°C) and bake for another 30 minutes.

I’m covering the crust with aluminum foil, so it doesn’t burn while the pie finishes baking.

Let the pie cool completely, then refrigerate it overnight before slicing, it’ll hold its shape perfectly!