Perky Pumpkin Pie
Perky Pumpkin Pie Recipe
Pie Crust 2 cups of all-purpose flour 2/3 cup of shortening, firmly packed A pinch of salt, approximately an 1/4 of a teaspoon 6 tablespoons of very cold water Add a little water about a � cup into a small bowl and add 1 ice-cube and set the cup of water off to the side. In a large bowl add the 2-cups of flour and the 2/3-cup of firmly packed shortening, along with a � teaspoon of salt. Careful with the salt, too much salt will take away the pastry taste. Using an old-fashioned hand-held wire pastry blender cut the shortening into the flour, over and over again until the flour mixture appears crumbly. Remove 6 tablespoons of ice water from the small bowl of water you previously prepared, and discard the remaining water. Lightly scatter the 6 tablespoons of water into your flour mixture and resume cutting and blending your piecrust ingredients until you feel comfortable with the texture of your pie crumbs. You want the mixture to be dry and crumbly, but manageable. Too much moisture in your piecrust will cause the piecrust to taste flat and tough. Gather up your pie dough and form the dough into a ball. Flatten the dough ball with your hands and place the dough ball onto a lightly floured hard surface. Using a lightly floured rolling pin, gently roll the dough ball into a circle approximately 11 inches wide or 2 inches larger than your pie dish turned upside down. Using a spatula, lift and gently fold your piecrust in half for easier handling. Immediately lift the rest of the piecrust up and slide the piecrust into your pie pan or pie dish. Gently press the piecrust into the pie dish following the form of the dish or pan. Fold the excess pie crust from the outer edges in toward the middle of your pie dish and back out again to form the thick outer crust. Pinch and form the crust until your satisfied with the appearance. You can use a fork lightly pressed into the outer edges for a touch of design if you would like to add a little fancy touch. Set your crust to the side until your ready to use. *Note; consider covering raised outer pie edges with aluminum foil to prevent over baking. For a faster version piecrust, use 1 store purchased unbaked 9-inch deep-dish piecrust!
PUMPKIN PIE FILLING RECIPE
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