Pumpkin Pie

Mom’s Pumpkin Pie
(This is NOT a Low Sugar Recipe)!

Pie Crusts (for 2 deep dish 9 or 10”  pies):

• Measure 2 C. All Purpose Flour into a large mixing bowl.
• Add 1 teaspoon of Salt.
• Measure ¾ C. Crisco Shortening and add to the flour/salt mixture.
• Use a fork or pastry blender to combine all the ingredients together, adding approximately ¾ C. COLD water, a little at a time as you blend it together, adding a little extra water if you need to.
• Divide the dough in half and make two balls (one for each pie).
• Refrigerate the dough for a few hours.
• Roll out one of the dough balls into a large circle approximately 1 inch larger than the size of your pie dish.  Fold the dough in half (or quarters), to handle it easier.  Place the dough in the pie dish, and unfold it so that it overlaps the edge.  Turn the edge under just a little bit (on the top edge of the pie dish).  Then press your floured, index fingers together on the folded dough edge to create a pinch (rise) in the dough; continue around the edge of the pie dish.  (This is called “fluting” the edge of the pie dough).  Follow the same procedure for the other dough ball.

(Note:  The dough should be pretty wet.  Often I make the dough one day and roll it out the next day.  It does help to refrigerate the dough for several hours, at least, before rolling it out).

Mom’s Pumpkin Pie (for 2 deep dish 9 or 10” pies):

• 2 C. Canned Pumpkin
• 4 whole eggs
• 4 C. Whole Milk
• 1 teaspoon Cinnamon
• 1 1/2 C. Sugar
• 2 Tablespoons Flour

bake at 450 for 10 minutes and then reduce to 350 for 50 minutes