Pumpkin Pie
Crust
1-1/2 cups all-purpose flour, plus more for dusting
1-tablespoon sugar
1/4 teaspoon salt
1/2 cup cold Shortening
1 egg, separated (yolk for pie dough, white for the glaze)
3 tablespoons ice water, plus more if needed
Pie Crust
Combine flour, sugar, and salt. Add cold shortening in bits and pulse until dough resembles cornmeal. Add egg yolk and ice water (more if needed); pulse for a second.
Knead dough into ball. Wrap in plastic, flatten into disk and chill for 30 minutes. When ready, let soften on counter. Dust counter and rolling pin with flour. Roll dough into 12 inch circle and lay in greased pan, pressing bottom and edges.
Trim excess from sides and freeze for 15 minutes. Prick shell bottom with fork. Set Aside.
Filling
1 – 15 oz can Pumpkin
¾ cup sugar
1 tsp ground cinnamon
2 large eggs
1 – 12 oz evaporated milk
filling fills 2 pie crusts!
Mix sugar, salt,cinnamon in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar mixture, gradually at evaporated milk.
Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350 degrees; bake for 20 to 30 minutes.
