What you need:
Most Incredible No Fail Pie Crust (makes 2 crusts)
- 3 cups flour
- 1 cup shortening
- 1/2 tsp. salt
- 1 large egg, beaten
- 5 to 7 tbsp. cold water
- 1 tsp. vinegar
For the Grandma's Pumpkin Pie Filling:
- 1 to 2 sugar pie pumpkins that will make 1 1/2 cup mashed pumpkins
- 1 cup sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 1 2/3 cup sweet condensed milk
- 2 eggs
Directions:
- For the crust: Cut together flour, shortening and salt until it resembles peas. Combine the egg, water and vinegar in a separate bowl.
- Slowly add egg mixture to flour mixture. Stir just until moistened and a soft dough forms.
- Divide into 2 disks, wrap and refrigerate until ready to use. When ready, roll it out.
- For the pie filling: Cut one pie pumpkin in half, remove seeds. Try and get all the pulpy stuff out. Cover with foil. Repeat.
- Bake for 1 hour in a preheated 350 degree oven.
- Scoop out pumpkin and mash.
- Mix in sugar, cinnamon, nutmeg, cloves, condensed milk and eggs in with 1 1/2 cups mashed pumpkin until smooth.
- Pour into an unbaked 9-inch pie crust. Bake at 450 for 15 minutes, then lower heat to 325 and cook for another 45 minutes.
Recipe from Food
Posted on Fantastical Sharing of Recipes