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Pumpkin Pie
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1/4 cup butter, softened |
1/4 cup shortening |
1 1/4 cups all-purpose flour |
1 tablespoon granulated sugar |
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1/4 teaspoon salt |
1 egg yolk |
2 tablespoons ice water |
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Filling
| 2 eggs |
1 15-ounce can pumpkin |
1/2 cup granulated sugar |
| 1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
| 1/4 teaspoon plus 1/8 teaspoon ground
cloves |
3/4 cup whole milk |
1. Prepare
the crust by beating together the butter and shortening until smooth and
creamy. Chill until firm.
2. Sift together the flour, sugar and salt in a medium bowl.
3. Using a fork, cut the chilled butter and shortening into the dry
ingredients, until the mixture has a consistent texture. Mix egg yolk and
ice water into the dough then form it into a ball.
4. Roll dough flat on a floured surface and line a 9-inch pie pan.
5. Prepare filling by beating two eggs. Add pumpkin and stir well to
combine.
6. Combine sugars, cinnamon, ginger and cloves in a small bowl. Stir spice
mixture into the pumpkin.
7. Stir in milk until well blended.
8. Pour filling into pie shell. Bake in a preheated 425 degree oven for 15
minutes. Reduce heat to 350 degrees and bake for another 45 to 55 minutes
or until the edge of the pie and the crust is turning light brown. Slice
into 6 pieces to serve restaurant-size portions.
Makes 6 servings.
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