Butternut Pie Crust Recipes

BUTTERNUT SQUASH PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

BUTTERNUT SQUASH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
• Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
• Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

BUTTERNUT SQUASH PIE WITH GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350 degrees.
• In blender, puree squash , milk eggs , brown sugar , nutmeg , ginger , cinnamon and salt until completely mixed -- .

BUTTERNUT PIE WITH OR WITHOUT CRUST

Steps:

• Mix everything except for pie crust with whisk.
• Pour into crust.
• Bake in preheated oven at 425° for for 15 minutes.
• Lower temperature to 325° and bake for 45 more minute.

BUTTERNUT CRUST PIZZA

Steps:

• For the crust: Preheat the oven to 400 degrees F.
• Toss the squash cubes with the olive oil and salt. Spread out in one layer on a baking sheet and roast until tender, stirring once, 30 to 35 minutes. Remove from the oven. Tip the squash into a bowl and mash until fairly smooth to make about 2 cups of puree.
• To the puree, add the flour, shredded Parmesan, egg, baking powder and Italian seasoning, then mix until well incorporated.
• Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the mixture into a 12-inch circle on the baking sheet, spreading into an even layer with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
• While the pizza cooks, make the pesto: In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice and olive oil, then puree until smooth.
• Remove the pizza crust from the oven and carefully slide onto a serving plate or cutting board using a metal spatula (the crust is not super fragile but is more fragile than a regular pizza base).
• Top with the pesto and spread it, leaving a 1/2-inch border.
• For the toppings: Add the arugula, prosciutto and Parmesan shavings. Drizzle with the balsamic glaze.

BUTTERNUT SQUASH PIE

Steps:

• Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
• Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
• Cut the squash in half, and remove the seeds.
• Scoop out about 2 cups of the pulp and place in your blender or food processor.
• Add all remaining ingredients and blend until smooth.
• Pour into prepared pie crust.
• Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
• Cool on a wire rack.