Gram Trudeau’s Pie Crust
Yield: 2 Pie Crusts for 12 inch pie pans
- 2 cups pastry flour
- 1/2 teaspoon salt
- 2/3 cup vegetable shortening
- 1/4 cup ice cold water
In a large mixing bowl, sift together the flour and salt. Add shortening and beat with a spoon and fork until mixture comes together. Add water and knead by hand until dough forms smooth. Cut mixture in four and place on a floured cutting board. Roll each ball with a rolling pin until all lumps have disappeared. Form a patty shape, wrap in plastic and place in the refrigerator for 1 hour. Remove 1 patty for 1 full size piecrust that will fit a 12 inch pie pan. Roll out dough until 1/8 thick, place in non-stick pie pan and form. Bake in oven at 325 degrees for 15 to 20 minutes or until it begins to show a slight brown color. Remove from oven and let cool. Reserve for filling.
Easy Homemade Pumpkin Pie
Yield: Filling for 2, 12 inch pie pans
- 1 29-ounce can solid pumpkin (Libby’s is a personal favorite)
- 2 cups sugar
- 2 tablespoons all-purpose flour
- 1/2 tablespoon salt
- 1/4 teaspoon ground cinnamon
- 2 eggs
- 4 cups whole milk
Pre-heat conventional oven to 325 degrees. Mix all ingredients very well making sure to blend the flour completely into the mixture. A small, immersion hand blender works best. Pour the mixture evenly into 2 par-baked piecrusts inside of 12 inch pie pans (crust recipe below). Place pies in center rack of oven and bake for 30 minutes. Rotate pies and bake for 20-30 minutes more or until top is firm and just beginning to brown and bubble. Remove from oven and cool to room temperature before slicing.
This is something to remember about cooking a pumpkin pie. Don’t be afraid to let the top of the pie brown slightly before taking the pie out of the oven. The combination of the caramelized sugar and browned pumpkin pack enhances and broadens the depth of flavor. Soft peak whipped cream with low sugar content is the ideal topping for this delicious classic holiday dessert.