In a large bowl, stir together flour, sugar, cinnamon, ginger, salt, and nutmeg. Using a pastry blender, cut in butter and molasses until pieces are pea sized.
Servings and Ingredients
|1 ¾ c.||Hy-Vee all-purpose flour|
|1 tbsp.||Hy-Vee granulated sugar|
|1 tsp.||Hy-Vee ground cinnamon|
|1 tsp.||Hy-Vee ground ginger|
|¾ tsp.||Hy-Vee salt|
|⅔ c.||Hy-Vee unsalted butter, cold|
|2 tsp.||mild molasses|
|5||to 6 tbsp. water, cold|
Things To Grab
- Large bowl
- Pastry blender
- Rolling pin
- 8-or-9-inch pie plate
Sprinkle 1 tablespoon ice water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened.
On a floured surface, roll pastry from the center to the edge, working to create a thin circle. Ease pastry circle into an 8-or-9-inch pie plate. Trim pie dough to hang 1-to-2-inches over the sides. Crimp edges as desired.
Fill pie pastry with desired filling and prepare according to recipe instructions.
Hyvee Culinary Expert TipTry this Gingerbread Pie Crust filled with a fall-spiced apple pie filling. Preheat oven to 375 degrees. In a large bowl, mix together 1 c. Hy-Vee granulated sugar, 2 tbsp. Hy-Vee all-purpose flour, 1 tsp. Hy-Vee ground cinnamon, 1/4 tsp. Hy-Vee salt, 1/4 tsp. Hy-Vee ground nutmeg, and 5 medium Granny Smith apples, peeled, cored, and cut into 1/4-inch slices. Place into preheated oven and bake 15 minutes. Reduce heat to 350 degrees and bake for 1 hour 15 minutes. Cool before serving.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 35mg
- Sodium: 180mg
- Total Carbohydrates: 19g
- Protein: 2g
Hy-Vee Test Kitchen