(Makes one 9-inch deep-dish pie crust)
Crust:
1 c all-purpose flour
1/2 t salt
1/3 c vegetable shortening
2-3 T cold water
COMBINE flour and salt in medium bowl; cut in vegetable shortening until crumbly. Sprinkle with water; blend until mixture holds together.
SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8 inch thickness. Line pie plate with pastry. Turn edge under; crimp edge as desired.
(I rolled between two sheets of wax paper and then took off the top sheet and using the bottom sheet flipped the crust into the pan)
Note: to make two crusts, double all ingredients, follow procedure above and divide dough in half.
No need to pre-bake crust. Simply dump in pumpkin pie filling.
LIBBY'S FAMOUS PUMPKIN PIE
3/4 c sugar
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t cloves
2 eggs
1 can (15 oz) 100% pure pumpkin
1 c evaporated milk (can make your own using powdered milk--see previous entry)
1 unbaked 9-inch deep dish pie shell
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
POUR into pie shell
BAKE in preheated 425 degree F oven for 15 min. Reduce temperature to 350 degree F; bake 40-50 min or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
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