 | | Directions | PIE SHELL:
Sift flour and salt together. Cut in shortening with pasty blender, until size of small peas.
- Sprinkle water over mixture, while tossing quickly with fork, until particles stick together. Form into smooth ball.
- For ease in rolling out pasty, wrap dough and allow to chill in refrigerator.
- Roll dough into circle by placing it in between waxed paper sheets on a dampened counter top.
- Lift loosely into pie plate. Pat out air. Fold edges under and crimp.
PIE FILLING:
- Preheat oven to 425°.
- Mix filling ingredients in order given. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean.
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Prep Time: 45 minutes
Cook Time: 1 hour
Container: 9-inch pie plate
Servings: 8
|  | | Ingredients | | - | | PIE SHELL: |
| - | | 1 cup all-purpose flour |
| - | | 1/2 teaspoon salt |
| - | | 1/3 cup shortening |
| - | | 3 tablespoons cold water |
| - | | PIE FILLING: |
| - | | 2 eggs, slightly beaten |
| - | | 1 1/2 cups pumpkin |
| - | | 3/4 cup sugar |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon ginger |
| - | | 1/4 teaspoon cloves |
| - | | 1 can evaporated milk (12 ounce can) |
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