Mom's Punkin Pie
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- 2 c
- sifted all purpose flour
- 1 tsp
- 3/4 c
- crisco shortening ( i use only crisco)
- 1/4 + c
- 2 c
- 1/2 tsp
- 3 tsp
- pumpkin pie spice
- 1 can(s)
- (29 oz can) of libbys pumpkin
- 2 c
- canned milk
MOMS PIE CRUST
1Preheat oven 400*
This makes enough for 2 single pies.
Sift flour and measure out 2 cups, add 1 tsp salt and 3/4 cup shortening. Work ( I use my hands) until
fine crumbly mixture.
2Add water and use a fork to mix. Mix just enough to incorporate flour.
Flour counter top and roll dough out to fit pie pan,
make second crust.
3I crimp the edges around the pie and now I'm ready to make the filling.
This makes enough for 2 pies.
To the 29 oz can of pumpkin add the eggs, sugar, salt pumpkin pie spice and the canned milk or you can use half and half.
Mix together all of the above so there is no lumps and pour into the pie shells.
Bake 40 min or more or until when you stick a knife in the middle it comes out clean.
Cool the pie and when time to serve either put whip cream on top or to the side.
Eat and enjoy.