Pumpkin-Seed Piecrust

By MJH

2 crusts

Ingredients

• 3/4 cup pepitas (hulled pumpkin seeds), toasted
• 1 3/4 cups all-purpose flour, plus more for rolling
• 1 teaspoon coarse salt
• 1 teaspoon sugar
• 2 sticks cold unsalted butter, cut into small pieces
• 6 tablespoons ice water, plus more if needed
• 1 large egg, lightly beaten

Details

Adapted from marthastewart.com

Preparation

Step 1

Place pepitas in a food processor; pulse until chopped.
Add flour, salt, and sugar; pulse to combine.
Add butter and pulse until mixture resembles coarse meal with some blueberrysize clumps.
Add ice water and pulse until incorporated, about 10 times more.
Squeeze a small amount of dough to make sure it holds together.
If dough is too dry, add more ice water, 1 tablespoon at a time.
Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk.
Refrigerate at least 30 minutes and up to 2 days.
Dough can be frozen up to 1 month.

Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate.
Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out remaining disk of dough to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with a knife, if desired.
Brush edges of piecrust with egg wash and apply leaves.
Freeze at least 1 hour or up to 1 week.

Preheat oven to 400 degrees. Brush pastry leaves with more egg wash.
Line piecrust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned, about 20 minutes.
Remove parchment and weights and bake until entire crust is golden, about 10 minutes more.
Let cool completely on a wire rack, about 1 hour.