Pumpkin Pie

Pumpkin Pie

Great pumpkin pie and I find that a food processor works the best for making the pie crust.

Ingredients 

Crust

1 1/3 cup bleached all purpose flour

1/2 teaspoon salt 

1 teaspoon apple cider vinegar

1/4 cup cold water

8 tablespoons butter (1 stick)

2 tablespoon Crisco 

Filling

1 can of pumpkin (15 ounce)

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon nutmeg

2 large eggs

1 can evaporated milk (12 ounce)

whipped cream (optional)

Instructions

Crust

1. Put flour and salt in food processor and give it a 3 quick pulses to mix it up.

2. Take a box shredder on the largest holes and shred the butter directly over and into the food processor and pulse 4 times for 3 seconds at every 2 tablespoon of butter you shred.

3. Add Crisco and divide each tablespoon up into 4 pieces and scatter in food processor and give it 5 pulses for 3 seconds each.

4. Add the apple cider vinegar in a 1/2 measuring cup and add the cold water, then add to the food processor.

5. Pulse for a 30 seconds nonstop when all the butter and cisco is added.

6. Dump into a bowl and rub the mixture together for about 1 minutes and it will start coming together.

7. Roll into a ball and flatten, wrap in plastic and put in frig for 2-4 hours.

8. Cut a large piece of parchment paper and place onto a pastry mat. This will keep the crust from sliding around when you roll it.

9. Put crust on parchment paper and beat it a few times with a rolling pin to loosen it up.

10. Lightly flour a rolling pin and roll out to 13 inches. I use a cutout to get a perfect circle. 

11. Place a 9 1/2 deep pie pan upside down on the crust and flip.

12. Work the crust all the way around till it is even and put in frig for about 5 minutes till you are done mixing your filling.

Filling

1. Preheat over to 375

2. Place all ingredients in a bowl and mix very well till everything is combined. 

3. Pull your pie crust out of frig and pour all of the filling in.

4. Put aluminum over the top losely, you don't want it touching the pie and bake for 25 minutes.

5. Remove foil and bake for another 25 minutes or until a small knife is inserted and it comes out clean.

6. Let cool for 2 hours on a cooling rack, then frig for another 2 hours.

7. Slice and serve with whipping cream.

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