Crust and Pie Recipes

For Christmas my grandma, Nanny, gave me this beautiful pie pan.  I instantly fell in love with it!  After I thanked her, she made mention of something my grandpa, Poppy, said.  He thought I should be the one to use this for pies.  Since then, Poppy has passed away.  Coming from two wonderful grandparents, this pan is something I will cherish forever.

This week, I was in the mood for some baking, so naturally, I used the pan.

I'm thinking most of you already know how to make pumpkin pie, but if you don't, I'm going to give you my recipe.  And, being the true pie baker that I am, I always make my own crust.  I'm going to include my favorite crust recipe as well.  Also, I try to use real, fresh filling, in this case, real pumpkin.   

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Best Pie Crust
Makes 3 single crusts

2 1/2 cup flour
1 cup shortening
1/4 tsp. salt
1 egg
1/4 cup cold water
1 Tbsp. vinegar

In a large bowl, combine flour and salt.  Cut in shortening until it resembles coarse crumbs.
Mix egg, water, and vinegar together in a separate bowl.  Pour into flour mixture and blend with fork till dough forms.
Wrap in plastic and chill until you're ready to use it.

Pumpkin Pie
Makes two pies

1 16oz can pumpkin (2 cups)
1 14oz can Eagle Brand
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Preheat oven to 425*F.
In a large bowl, combine all ingredients and mix well.
Put some of the crust you made into the pan, and pour mixture into it.
Bake for 15 minutes.
Reduce oven to 350*F and bake for another 35 to 40 minutes. 
Stick a knife in it and if it comes out clean, it's done.