1 pie crust
2 eggs
1 jar pumpkin butter (2 cups)
1⅔ cup evaporated milk or light cream
Heat oven to 425°. Prepare pastry. Beat eggs slightly with rotary
beater; beat in remaining ingredients.
Pour into pastry-lined pie pan.
Bake 15 minutes. Reduce oven temp
to 350°. Bake 45 minutes longer or until
knife inserted in center comes out clean.
Cool. If desired, serve with
sweetened whipped cream.
Mama’s No-Fault/Never
Fail Pie Crust
5 cups general-purpose flour
(non-self-rising)
1¾ cups shortening
1 cup water (but you won’t use it all!)
1 egg 1
Tbsp Sugar 1 Tbsp Vinegar
Cut the shortening into the flour with a
fork or pastry cutter until well combined and you see no small pieces of
shortening. Break the egg into a liquid
measuring cup and then add enough water to total 1 cup. Add sugar and vinegar to water/egg and mix well
until sugar is dissolved. Add the liquid
mixture to the flour mixture and mix by hand (literally) until you have a
uniform mass. Roll into log and cut into
five equal sections. Place each section
into a ziplock bag and place into a freezer for up to a year! Follow pie directions to cook the pie.
1 section
= 1 pie top (or bottom)!
Recipe share by Kacey and Amy.
