(Makes 4-5 single crust pies)
5 C. flour (measured and sifted)
1 tablespoon sugar
1 1/2 teaspoon salt
1 1/2 C. shortening
1 tablespoon vinagar
3/4 C. icewater
Sift together the first three; mix witha wisk. Divide the shortening in half; cit in the first half of it with a pastry blender or fingers until it is like biggish crumbs. Then cut in the other half of the shortening. Mix the egg, vinegar, and cold water. Sprinkle it over the dry ingredents, a little at a time. Gather the dough together with your fingers and pat it into 4 to 5 discs. Let it rest in the refrigerator 10 minutes or longer while you’re making your filling. (This recipie freezes well.)
1 15 oz can pumpkin
3/4 C. sugar
1/2 teaspoon salt
1 teaspoon cinnemon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 1/2 C evaporated milk. (This can be doubled for a large can of pumpkin that makes 2 pies)
Bake at 450 degrees for 15 minutes and at 350 or 375 for a half hour to 45 minutes. I moved it to the bottom rack for the last 15 minutes to make sure the bottom was done. The face can be added about 20 minutes before the pie comes out.
Thanks for the comments on my blog! I totally agree with you that one of the best ways to travel is by bike. Do you bike a lot?
This pie looks really cute! Did you use pastry to make the face?
I ride everyday but do not actually travel anywhere due to a lack of ability to transport my heavy bike. Occasionally, I “travel” to rural ditches and bike paths in search of berries and flowers.
Thanks for commenting and happy trails!
(P.S. The face was made of pastry, but it turned out a little sticky.)