pumpkin pie and pie dough

Mommy’s Pumpkin pie

Ingredients:
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cloves
(I usually add a sprinkle of nutmeg, cardamon, and allspice if I have them)
2 large eggs
1 can (15 oz) pureed pumpkin
1 can evaporated milk
pie crust

Mix sugar, salt, spices in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie sheet.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for two hours.

Serve or refrigerate.
Betty Crocker pie dough recipe:

8 or 9 inch one crust pie
1 cup all purpose flour
1/2 tsp salt (DO NOT leave out--no salt makes for yucky crust)
1/3 cup lard (makes best crust) or 1/3 plus 1 tbsp shortening (substitute some butter for better flavor)
2-3 tablespoons ice water

Two crust pie
2 cups all purpose flour
1 teaspoon salt
2/3 plus 2 tablespoons shortening OR 2/3 cup lard
4-5 tbsp ice water

Measure flour and salt into bowl.
Cut in shortening thoroughly.
Sprinkle in water, 1 tbsp at a time, mixing until all flour is moistened and dough almost cleans side of bowl.

Gather dough into ball and shape into flattened round on lightly floured board. Roll dough two inches larger than
inverted pie pan. Ease into pan.

One crust pie: Trim overhanging edge of pastry one inch from rim of pan. Fold and roll pastry under, even with pan. Flute. Fill and bake as directed in recipe.

For two crust pie: Turn desired filling into pastry lined pie pan. Trim overhanging edge of bottom crust 1/2 inch from rim of pan. Roll second round of dough, cut slits, and place over filling. Trim overhanging top crust to one inch from rim.
Fold and roll top edge under lower edge, pressing on rim to seal. Flute. Bake as directed.

NOTE: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.