Piecrust (single) and Pumpkin Pie

This is the family recipe of the previous generation. For a recipe modified from the can of Libby’s pumpkin, click here.

1 ½ cups flour
½ cup Crisco
½ teaspoon salt

3 tablespoons water

Reserve ¼ cup flour. Stir together the dry ingredients, and used to knives or a pastry blender to cut the Crisco into the flour and salt, until the texture is like a coarse meal.. Blend the ¼ cup flour with 3 tablespoons water, and stir it into the first mixture above.

1 large can pumpkin (but not a can of Pumpkin Pie Filling)
¼ cup flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 eggs
2 cups milk
1 cup sugar

In a large bowl, mix all the ingredients in the order listed. Pour into two pastry-lined pie tins. Bake at 450° for 15 min., then bake at 350° until firm (about 45 min.).


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