Ingredients: |
Ingredients: Crust:
3 c. all-purpose flour
1 tsp. salt
1 c. shortening
2 tbsp. butter
1 egg, beaten until frothy
1/2 c. seltzer water or other liquid (orange juice works well)
1 tbsp. cider or white wine vinegar
Ice cube
Filling:
1 (29 oz.) can pumpkin puree (not “pie filling”) – or – 4 c. fresh pumpkin puree
1 (12 oz.) can evaporated milk
1 c. half-and-half or whipping cream
1 c. whole milk
5 eggs
1 tsp. salt
2 c. sugar
1 tsp. cinnamon
1/8 tsp. each: allspice, ginger, nutmeg, and cloves
1 tsp. vanilla
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Directions: |
Directions:Preheat oven to 425º. In a large bowl, mix flour and salt. Using a pastry blender, cut shortening and butter with flour mixture until mixture resembles coarse crumbs. Place beaten egg in measuring cup and add water up to 3/4 cup. Add vinegar and one ice cube. Add half of liquid to flour mixture and incorporate with a fork. Add the rest of the liquid and mix gently until it begins to stick together, it should feel like Play-Doh. Gather dough into two discs, patting gently into shape, don't over warm dough by too much handling. Using a lightly floured rolling pin, roll out dough on floured surface to about 1/4 inch thick. Place in buttered pie plate and crimp edges. Place crust in fridge.
Blend together all filling ingredients. Pour into uncooked pie crust. Bake at 425º for 15 minutes. Lower heat to 350º and continue baking 35-45 minutes. To check if pie is done, reach into oven with a baking mitt and gently shake pie. If an area the size of a nickel jiggles in the center, it’s ready. |
This recipe for Pumpkin Pie is from