Best 3 Butternut Pie Crust Recipes
With its unique flavor and delightful texture, butternut squash has become a popular ingredient in various culinary creations. One of its most notable uses is as the base for a delicious and nutritious pie crust. If you're seeking a healthier and more flavorful alternative to traditional pie crusts, exploring the world of butternut squash pie crusts is a must. This versatile vegetable offers a myriad of possibilities, from sweet and nutty to savory and tangy flavors, making it the perfect choice for both sweet and savory pies. Join us on this culinary adventure as we delve into the realm of butternut squash pie crusts, discovering the secrets to creating a golden-brown, flaky crust that will elevate your pies to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST
Steps:
- Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.
BUTTERNUT PIE CRUST
I love pies (being from England my favourite meal is pie and mash!) but hate the fat content of the pastry so I came up with this simple but very yummy idea for a crust. Totally vegetarian too by the way!
Provided by PaulaM11
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 19.4 g, Cholesterol 11.6 mg, Fat 0.6 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.1 g
BUTTERNUT PUMPKIN PIE WITH A BROWN RICE CRUST
A wonderfully healthy low fat vegetarian pie with a brown rice crust. This recipe is also free of dairy products and eggs. I've adapted it from a recipe in Karen Meyer's 'The Artful Vegetarian', and I am posting it for the Healthy for the Holidays Challenge! I was inspired to go looking among my recipe books after recently making ClareVH's Recipe #83812. I knew that somewhere was a recipe I'd made years ago with a rice crust, and I found this one. I'm not a hundred percent sure if this is the one I've made previously. From memory it was, but I certainly I haven't tried it recently! This pie could be made with white rice (brown rice is more nutritious), but I'd suggest not using instant rice, and the vegetables could, of course, be varied to suit your tastes and what you have on hand. The original recipe, in the filling, had kuzi (a Japanese arrowroot) listed as an alternative ingredient to arrowroot, but Zaar didn't recognise kuzi as an ingredient. If you're feeling adventurous, you may want to hunt it out! If you enjoyed rice the crust in this recipe, you may also like my Recipe #147047.
Provided by bluemoon downunder
Categories Savory Pies
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 25
Steps:
- RICE CRUST: Combine all the ingredients and mix together until well-combined. If the crust does not hold together, add a little extra tahini and cornflour. Pat into the base and sides of a well-oiled pie dish. (No size was included in the recipe, but judging from other recipes, my guess is a 10" pie dish.) Bake in a moderate oven for 10-15 minutes until lightly golden.
- FILLING: Cut the pumpkins in half lengthwise and bake, cut-side down in a hot oven for 30 minutes, or until very soft when tested with a skewer. (I'd have them in the oven while the crust was cooking, then once the rice crust has been removed from the oven, I'd increase the heat for maybe 10 minutes.).
- Allow the pumpkin halves to cool and when they are cool enough to handle, scoop out the insides, discarding the seeds, and puree the pulp in a blender. If adding ricotta or tofu, add it while pureeing the pumpkin; it will make for a firmer texture.
- Heat the oil in a large pan, preferably non-stick, and sauté the leeks and garlic for 2-3 minutes, add the spices and stir over a moderate heat for 1-2 minutes, taking care that the contents of the pan do not burn.
- Carefully add the zucchini, celery and peas and the hot vegetable stock or hot water, stirring to ensure that the spices are absorbed and combined with all the other ingredients. Simmer until the water or vegetable stock has evaporated.
- Dissolve the arrowroot (or kuzi) in the cold water and stir this into the vegetable mixture, add the tamari and simmer for about 1 minute.
- Pour the vegetable mixture over the rice crust and spread the pumpkin puree over the top of this.
- Bake in a moderate oven for 20-25 minutes.
- SERVING SUGGESTIONS: Decorate the pie with thin slices of apple, and lightly sprinkle with cinnamon or nutmeg and heat for an additional 5 minutes.
- Allow the pie to stand for 5 minutes before serving.
- Serve with a green salad with nuts and sunflower seeds and cubes of tofu marinated in tamari.
- NOTES: When stock is required in a recipe, I use my Vegetable Stock Recipe #135453 or Chef Kate's Roasted Vegetable Stock Recipe #143292. Tahini is made from ground sesame seeds and is used as both for its binding qualities and for flavouring; it is rich in minerals, calcium, magnesium, phosphorus and iron. Tahini is an ingredient in most hummus recipes. Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. Tahini and tamari are available at health food stores and large supermarkets.
Tips:
- For a flaky crust, use a combination of butter and shortening. Butter adds flavor, while shortening helps create a tender texture.
- Work the butter and shortening into the flour until it resembles coarse crumbs. Avoid overmixing, as this will develop gluten and make the crust tough.
- Use ice water to bind the dough together. The cold water will help prevent the gluten from developing too much, resulting in a more tender crust.
- Chill the dough for at least 30 minutes before rolling it out. This will help the dough firm up and make it easier to work with.
- When rolling out the dough, use a light touch and roll it out evenly. Avoid over-rolling, as this will make the crust tough.
- If the dough is too sticky, sprinkle it with a little flour. However, avoid adding too much flour, as this will dry out the crust.
- Before baking, prick the bottom of the crust with a fork. This will help prevent the crust from puffing up during baking.
- Bake the crust in a preheated oven until it is golden brown and cooked through. The baking time will vary depending on the thickness of the crust.
Conclusion:
Butternut squash is a versatile vegetable that can be used in a variety of dishes, including pies. The sweet and nutty flavor of butternut squash pairs well with the flaky crust and creates a delicious and satisfying pie. Butternut squash pie is a classic fall dessert that is perfect for Thanksgiving or any other special occasion. With a few simple tips, you can make a delicious butternut squash pie that will be enjoyed by everyone.
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