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Crust:

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One_Crust:

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9-Inch:

1/3 cup + 1 Tbs. shortening or 1/3 cup lard

1 cup all-purpose flower

� Tsp. salt

2-3 Tbs. cold water

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10-Inch:

� cup shortening or � cup plus 3 Tbs. lard

1 1/3 cups all-purpose flour

� Tsp. salt

3-4 Tbs. cold water

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Two-Crust:

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9-Inch:

2/3 cup plus 2 Tbs. shortening or 2/3 cup lard

2 cups all-purpose flour

1 Tsp. salt

4-5 Tbs. cold water

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10-Inch:

1 cup shortening or � cup plus 2 Tbs. lard

2 2/3 cups all-purpose flour

1 Tsp. salt

7-8 Tbs. cold water

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Cut shortening into flour & salt until particles are size of small peas. Sprinkle in water, 1 Tbs. at a time, tossing with fork until all flour is moistened & pastry almost cleans side of bowl(1-2 Tsp. water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board(for two-crust pie, divide pastry in half and shape into 2 rounds).

Roll pastry 2-in larger than inverted pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold & ease into plate, pressing firmly against bottom & side.

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For One-Crust Pie:

Trim overhanging edge of pastry 1-in from rim of plate. Fold & roll pastry under, even with plate; flute. Fill & bake as directed in recipe.

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For Baked Pie Shell:

Heat oven to 475*. Prick bottom & slit thoroughly with fork. Bake 8-10 min or until light brown; cool.

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For Two-Crust Pie:

Turn desired filling into pastry-lined pie plate. Trim overhangingedge of pastry � in from rim of plate. Roll other round of pastry. Fold into fourths & cut slits so steam can escape.

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Filling:

2 single pie crusts, chilled

4 large eggs, lightly beaten

3� cups solid pack pumpkin

1 1/3 cups sugar

1 Tsp. freshly ground cinnamon

1 Tsp. powdered ginger

1 Tsp. freshly grated nutmeg

1 Tsp. saly

� cup unsalted butter, melted

1� cups whole milk, heated(about 120*)

desired amount of gingerd whip cream for garnish(optional)

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Place an oven rack in the middle position & preheat oven to 400*.

Put the eggs & pumpking in a mixing bowl & stir well. Add the sugar, cinnamon, ginger, nutmeg, salt, & melted butter to the bowl & mix thoroughly. While stirring, slowly add the heated milk until blended.

Pour the batter into chilled unbaked pie shells. Place pies in oven &bake for 15 min. Reduce oven temp to 350* & continue baking for 30-35 min or until the pie filling has set, or until a knife inserted in the center comes out clean, & the crust is baked through.

Remove baked pie from oven & allow to come to room temp on a wire cooling rack.