What are the holidays without some pie? Our family has three
different pies that we love: pumpkin, apple, and lemon meringue. This
first post has the recipe for my mom's (and Grandma Peterson's) fabulous
pumpkin pie, which has won all sorts of blue ribbons and whatnot. I
must say, it truly is the best pumpkin pie I have ever tasted, probably
because it tastes more like a light, pumpkin-y custard in a light, flaky
crust than the dense, squash-y pies that most pumpkin pies are.
Pumpkin Pie a la Peterson
Crust
Ingredients
2 cups all-purpose or unbleached flour
1 teaspoon salt
2/3 cup plus 2 tablespoon shortening
4 to 6 tablespoons cold water
Procedure
1.
In medium bowl, mix flour and salt. Cut in shortening, using pastry
blender until particles are size of small peas. Sprinkle with cold
water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost leaves side of bowl.
2.
Gather pastry into a ball and divide into two parts, and shape into two
flattened rounds on a lightly floured surface. Wrap flattened round of
pastry in plastic wrap and refrigerate about 45 minutes or until dough
is firm and cold, yet pliable. This allows the shortening to become
slightly firm, which helps make the baked pastry more flaky. If
refrigerated longer, let pastry soften slightly before rolling.
3.
Roll pastry on lightly floured surface, using floured rolling pin, into
circle 2 inches larger than upside-down 9-inch glass pie plate or 3
inches larger than a 10- or 11- inch tart pan. Fold pastry into fourths
and place in pie plate; or roll pastry loosely around rolling pin and
transfer to pie plate. Unfold or unroll pastry and ease into plate,
pressing firmly against bottom and side and being careful not to stretch
pastry, which will cause it to shrink when baked.
4.
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll
pastry under, even with plate; flute. Crust is now ready for the
filling.
*Crust recipe and directions courtesy of Betty Crocker Cookbook, 10th Edition.
Filling
Ingredients
1 large can of pumpkin or 3 cups cooked fresh pumpkin
1 C Sugar
1 C Brown Sugar
1/2 teaspoon salt
dash of ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon allspice
5 large eggs
1 can evaporated milk
2 C + milk
Procedure
1. Prepare single crust for three pies. Do not pre-bake the crust.
2.
Mix all ingredients together in a extra large mixing bowl. Cook at
400 degrees for 10 minutes then turn down temperature to 350 degrees
and cook for another 50 minutes.
3. Pie will be done when butter knife is inserted in the middle of the pie and comes out clean.
4. Let cool in draft-free place, top with whipped cream, and serve.
