Which type of pie dough is most appropriate for making pumpkin pie?

The most appropriate choice for making pumpkin pie is mealy pie dough, unbaked. Mealy pie dough is characterized by having a finer texture than flaky dough, as it involves cutting the fat into the flour until the mixture resembles a coarse meal. This results in a tender and crumbly crust that holds its shape well during the baking process.

When making a pumpkin pie, which is a custard-based pie, the integrity of the crust is crucial since the filling is liquid before baking. Mealy pie dough provides a sturdy yet delicate structure that prevents sogginess, allowing for a balanced texture against the creamy filling.

Additionally, the unbaked nature of the dough is suitable here, as it is typically pre-baked or blind-baked before adding the pumpkin filling. This step is essential to ensure that the crust cooks thoroughly and maintains its crispness, ultimately enhancing the overall quality of the pie.

Other dough types, while they may have their unique uses, may not deliver the same results for a pumpkin pie. For example, flaky pie dough is often used for pies with fruit fillings because its layers create a desirable flakiness, but it may not provide the stability required for a custard filling. Filo pastry, while delicious