No Roll Pie Crust and Mexican Pumpkin Empanadas

No Roll Pie Crust


1 ½ cup flour
1 tsp. granulated sugar
½ cup oil (we used canola)
3 Tbl. Milk


1. Put all ingredients into a 9- inch pan.
2. Mix with a fork until blended.
3. Pat into the bottom and up the sided of the pan. Make a nice edge on top by pinching with your thumb and finger.

Mexican Pumpkin Empanadas

Prep 40 min cook 20 min


3 cups all-purpose flour
1/3 cup brown sugar
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1 cup vegetable shortening
1 cup warm water
4 cups canned pure pumpkin
2 eggs
1 cup brown sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 beaten egg


1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

2. In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.

3. Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.

4. Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

Categories: GMSD Guests