Preparation / Directions:
In a bowl, combine flour and salt; cut in shortening until crumbly.
Sprinkle with water, 1 tablespoon at a time, tossing with a fork until
dough forms a ball. Divide dough in half. On a floured surface, roll out
each portion to fit a 9 inch pie plate. Place pastry in plates; trim pastry
(set scraps aside if leaf cutouts are desired) and flute edges. Set shells
aside. For filling, beat eggs in a mixing bowl. Add pumpkin, sugar,
cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth.
Gradually stir in milk. Pour into pastry shells. Bake at 450 F. for 10
minutes. Reduce heat to 350 F. bake for 40 to 45 minutes longer or until a
knife inserted near the center comes out clean. Cool on wire racks. If
desired, cut the pastry scraps in a 1 inch leaf shaped cookie cutter; place
on an ungreased baking sheet. Bake at 350 F. for 10 to 15 minutes or until
lightly browned. Place on baked pies.
Servings: 2 pies (6 to 8 servings each)
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