Ingredients Jump to Instructions ↓

  1. --norma wrenn-- Crust: 2 2/3 c All-purpose flour

  2. 1/4 c Sugar

  3. 1/2 ts Salt

  4. 1/2 c Unsalted butter; chilled

  5. Into pieces 1/2 c Lard or vegetable shortening

  6. -- chilled; cut into pi 8 tablespoons (about) ice water

  7. 3 cups Solid pack pumpkin

  8. 1 1/2 cups Sugar

  9. 1 1/2 cups Whipping cream

  10. 1 1/4 cups Milk

  11. 6 tablespoons All-purpose flour

  12. 3 large Eggs

  13. 3 tablespoons Dark molasses

  14. 1 tablespoon Ground cinnamon

  15. 3/4 teaspoon Ground allspice

  16. 3/4 teaspoon Salt

Instructions Jump to Ingredients ↑

  1. For Crust: Blend flour, sugar and salt in processor 10 seconds. Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns. Blend in 6 tablespoons water. Mix in enough additional water by tablespoonfuls until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let dough disks soften slightly at room temperature before continuing.) Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie plate. Trim overhang to 1 inch; fold edges under. Crimp crust edge decoratively, forming high-standing rim. Repeat rolling and shaping with remaining dough disk. Freeze crust 15 minutes. Preheat oven to 350 degrees. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until pale golden, piercing with toothpick if crust bubble, about 15 minutes. Cool completely on racks. Maintain oven temperature. For filling: Whisk all ingredients in large bowl to blend. Pour half of pumpkin filling (about 3-3/4 cups) into each prepared pie crust. Bake pies until filling is set in center, about 1 hour. Cool pies on racks. Source: Bon Appetit 11/95 --


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