I’ve been using this recipe for years. It’s easy to follow and the pie is always delicious. We’ll call it a winner!
Happy baking, hon.
Basic Pie Crust: Single Crust
(to make two pies crusts, see Double Pie Crust measurements in Apple Pie recipe)
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening
1/4 cup ice water
Food Processor Directions: Insert steel blade in food processor. Mix flour and salt, then place the mixture in the food processor. Add shortening and process until mixture resembles cornmeal (about 5 seconds). Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds). Chill dough for easier handling.
Roll out ball of dough into a circle. Line a 9-inch pie dish with crust. Flute the edges.
Shortcut: If you don’t have time to make your own crust, use store-bought pie crusts.
Preheat oven to 425 degrees F.
Pumpkin Filling (for one pie)
2/3 cup brown sugar
1/3 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon vanilla
1 16 ounce can cooked pumpkin
1 13 ounce can evaporated milk–0R–3 ounces non-dairy creamer or almond milk
1 egg, beaten (used to brush on top of crust before baking)
Beat 2 eggs in a large mixing bowl. Add remaining ingredients except extra egg to be brushed on crust and blend thoroughly. Pour mixture into unbaked pie shell. Brush egg on edges of crust. Bake at 425 degrees F for 20 minutes, then reduce to 325 degrees F and bake another 35 to 45 minutes. Pie is done when middle of pie is set. Tip: If edges of pie crust are getting medium brown and middle of pie isn’t set yet, gently wrap tin foil around perimeter of crust until it’s done.
*This pie freezes well. Let pie cool completely before wrapping in aluminum foil and freezing. A day before you are going to serve it, defrost at room temperature (not in the fridge).
Serve warm–after removing from oven, let cool for 20 minutes.
Serve room temperature–cool completely.
Rewarm frozen pie– warm in a preheated 275 degrees F oven, uncovered.