Saturday, 12 October 2013

Pumpkin Pie



Use cold utensils and water will help make a flaky crust.
Do not handle the ball excessively; an overworked dough ball will result in a tough, not flaky pastry.


If dough is sticky, chill 15-30 minutes before rolling. 

To prevent sticking, sprinkle flour on the rolling surface and rolling pin, roll dough between two pieces of waxed paper or use a pastry cloth. 

Roll crusts to approximately 1 1/2 inches larger than inverted pie plate (You can mark the proper measurements on your rolling service) 

To keep pastry tender, patch any tears; do no re-roll pastry.


 If rolling between waxed paper, remove the top waxed layer, turn pastry into pie plate and then removebottom sheet of waxed paper. 

Or, try rolling the pastry in half and openinto the pie plate. To avoid shrinking, ease dough into pan by lifting edges; do not stretch pastry.



2 Cups All Purpose-Flour
1 tsp Salt
3/4 Cup CRISCO All-Vegetable Shortening, well chilled
4-8 tbsp cold water


BLEND Flour and salt in medium mixing bowl. 
Cut ½ inch (1.5 cm) cubes of chilled shortening into flour mixture 
with a pastry blender or two knives until mixture resembles coarse
 crumbs with pea-sized pieces remaining.

SPRINKLE 4 tbsp (60 mL) of the ice cold water over the flour mixture. 
Using a fork, stir and draw flour from bottom of bowl to the top; 
press chunks down to bottom of bowl with fork. 
Add more water by the tablespoon, mixing until dough holds together.

DIVIDE dough in two, one ball slightly larger than the other. 
Flatten balls into ½ inch (1.5 cm) thick disks, 
wrap in plastic and chill for 30 minutes or up to 2 days.

PLACE larger disk of dough on lightly floured work surface. With floured rolling pin, 
roll dough outward from center into circle 1 inch (2.5 cm) wider than pie plate. 
Transfer dough into pie plate without stretching and trim evenly around plate. 
Fill unbaked pie crust according to recipe.

ROLL Top pie crust; lift onto filled pie. Trim dough to  ¾ inch (2 cm) overhang; 
fold top crust under bottom dough edge. Press edges together and flute. 
Cut slits in top crust. Bake according to recipe directions. 



To make one pie:

2 eggs
398 mL (1/2 can of 796 mL) of E.D. Smith Pure Pumpkin
1 Cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup evaporated milk
1 (9”/23 cm) unbaked home-made or 
frozen deep dish pie shell


Beat Eggs lightly in medium bowl.
Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined.
Blend in milk. Pour filling in pie shell. Bake at 425*F 15 min.
Reduce oven temperature to 350 *F and continue baking 30 to 35 minutes longer
or until knife inserted in center comes out clean. Cool.

Makes 1 pie.
Serves eight.
Preperation time: 35 minutes.
Baking time: 40-45 minutes.

To make two pies, use 1 can and double all ingredients.

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