Punkin’ Pie, hot out the oven
okay, i may have started making this a bit to late in the evening. it’s 1 am and we’re waiting for it to cool. how long do we have to wait??? the homemade mix tasted so good raw… it needs to cool faster, dammit. (and yes, i used real pumpkin. no canned mix here)
here’s the recipe for the pie mix! http://www.pickyourown.org/pumpkinpie.php#
for the crust, i used a recipe from an old betty crocker cookbook that used to be my mom’s. it doesn’t call for shortening (i HATE shortening). it has never let me down and always produces the perfectly flaky crust. recipe follows:
Oil Pastry: for a 8- or 9- inch one-crust pie
1 c. + 2 T. all-purpose flour (do not use whole wheat or self-rising), 1/2 t. salt, 1/3 c. oil, 2-3 T. cold water
Mix flour, oil and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry cleans side of bowl. (If pastry seems dry, 1 to 2 tablespoons of oil can be added. Do not add water.) Gather pastry into a ball.
Shape pastry into flattened round. Place flattened round between two 15-inch lengths of waxed paper. Roll pastry 2 inches larger than inverted pie plate. Peel off top paper. Place pastry paper side up in plate. Peel off paper. Ease pastry loosely into plate. Fill and bake as directed in recipe.