Recipes #6 & #7: Pie Crust & Shockingly Good Pumpkin Pie

I'm not good at making pie crust but it always tastes really good. And believe me, you can taste the difference between homemade and store bought!


I make two recipes because I can't seem to roll out the crust all the way with just one recipe. Maybe you can.

Makes (1) 8" to 9" pie crust

Sift 1 C flour & 1/2 t salt together.
With a pastry blender, cut in 1/3 C shortening.
Sprinkle in water, 1 T at a time. Approx 2 - 3 T total. Mix lightly with a fork until moistened. Knead. Roll dough on floured surface from center out 'til 1 1/2" larger than inverted pie plate. Fold dough in quarters to transfer to pie plate. This makes it very easy to transfer. Also any tears or holes can be repaired by taking left over pie crust, with a drop of water, paste in for repairs. Fit it into the pie plate.

 Now cut edges and discard.
Flute, pinch or mold edges of crust. Then set aside.

If making a cream pie, prick crust bottom and sides. Bake in preheated oven 450 degrees for 8 to 10 min. If baking a pie, set aside, do not precook it.


1 1/3 C prepared pumpkin
(Recipe here: )
1 can sweetened condensed milk
1 egg
2 1/2 t pumpkin pie seasoning (OR 1 1/2 t cinnamon, 1/2 t nutmeg, 1/2 t ginger, 1/4 t clove)
1 C hot water

Mix all ingredients until smooth.
Pour into your prepared pie shell.
Bake in preheated oven at 375 degrees for 55-60 min. Center will still move slightly. Cool & enjoy!


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