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.
Give your pie crust more flavor this Holiday season. We incorporated all the flavors of gingerbread cookies into this flavorful pie crust. Swap this flavorful-spiced crust in one of our pumpkin pie or apple pie recipes. You won't regret it.
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