Ingredients
- PIE CRUST:
- 3 cups flour
- 1/2 teaspoon salt
- 2 Tablespoon sugar
- 1 1/4 cups shortening, cold
- 1 egg, cold
- 1 Tablespoon vinegar, cold
- 5 Tablespoon water, cold
- Sugar
- ............................................
- PUMPKIN PIE FILLING:
- 1 pie crust
- 2 eggs
- 1 (15 oz.) can pumpkin
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (12 oz.) can evaporated milk
Preparation
Step 1
PIE CRUST:
Mix flour, salt and sugar in a bowl. Cut in shortening with a pastry blender or 2 knives (I use my fingers). Add egg, vinegar and 3 tablespoons water. Mix lightly. If dough is too dry, add more water. Mix with hands. Don't over mix. Mix just until the dough sticks together.
Divide into thirds. Roll out to make 3 pies crusts. When using the crust for the top of the pie, sprinkle sugar on top and poke with a few steam holes. Crust can be frozen in balls and then defrosted and rolled out when ready to use. Makes 3 crusts.
PUMPKIN PIE:
Bake pie shell at 350 degrees for 1-2 minutes until crust starts to puff with small bubbles. Watch carefully. Then remove from the oven.
Blend all ingredients together in a bowl. Pour into pre-baked pie shell and bake at 425 degrees for 15 minutes. Then turn the oven down to 350 degrees for 45 minutes. When a knife is inserted into the center of the pie and comes out clean, it is done. Makes one pie.