Natural Designs Studio

THANKSGIVING CUSTARD PIE

I used the Libby's Pumpkin Pie filling recipe for years, but recently discovered a better alternative.  My mother-in-law is an excellent pie maker, and she has made her pumpkin pie with a custard filling since the dawn of ages.  It was so light and creamy that I wanted to eat the whole pie without stopping every Thanksgiving.  After trying several recipes (over many holiday seasons), I found this one to be the no-fail, always-delicious, method for a successful pie filling!  Now, mastering the art of pie dough is a little different story; but, having watched my mother-in-law work her magic with dough on countless Saturday mornings, even before attempting it myself, I could very well have the ultimate pie recipe for you.  It takes practice, and you may have to toss a few failures; but like most skills, it is "easy as pie" once you get the hang of it.  If you're in-a-pinch, store bought dough will suffice, but just remember that homemade is always better.

HOW TO MAKE PIE DOUGH
Detailed Instructions Below Pictures

LIZZIE'S EASY PIE DOUGH RECIPE
2 Cups of Flour  (All-purpose, Spelt, or Pastry flour may be used)
2/3 Crisco 
1/4 Cup Water (warm)
Dash of salt
Makes 2 single crust pies or 1 double crust pie

Place 2 cups of flour in a large bowl (Pastry flour is best for beginners as it is soft from sifting).  Add 2/3 cup of crisco.  Using 2 table knives or pastry blender, cut shortening into the flour.  When crisco and flour clumps are the size of marbles, add water slowly using a knife to mix (I think warm water blends the ingredients better than cold water).  Take hands and form pastry ball without overworking the dough.  Divide dough in half.  see pictures above

HOW-TO ROLL A PIE CRUST
Detailed Instructions Below Pictures

Place flatten ball on floured surface.  Take a rolling pin and create a large circle by rolling from the center outward.  Continue stretching and rolling the dough to fit a 9 inch pie pan.  Lift the dough carefully, and fold pie dough in half.  Then place in a pan, letting the dough fall over edges.  Cut the extra dough hanging from the pan (allow 1 inch lip).  Gently fold pie dough under and flute edges.  
see pictures above

HOW TO MAKE PUMPKIN CUSTARD FILLING
Detailed Instructions Below Pictures

AMISH PUMPKIN PIE FILLING
1 Cup Pumpkin (or squash)
1/2 Cup White Sugar
l/2 Brown Sugar
1 1/2 Cup Scalded Milk (1 can of evaporated milk makes a less watery pie)
2 eggs (separated)
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Vanilla
1 Tablespoon Corn Starch
Freshly grated nutmeg 

Heat milk in microwave.  Whip egg whites until fluffy.  Mix pumpkin, sugar, egg yokes, corn starch, salt, vanilla, and cinnamon.  Slowly add hot milk and fold in whipped egg whites.  Fill 9 inch pie shell, grate nutmeg on top.  Bake at 425 degrees for 10 minutes.  Then bake at 350 degrees for 30 minutes.  If the pie is getting too dark on top, cover with foil and continue baking until center is firm.  To check if the pie is finished baking, insert a knife into the middle of the filling.  The knife should come out clean (without any custard on it- if it doesn't, place it back into the oven for a few minutes).  

And voila, it's done.  
Delight in what you have made from scratch!
Sally