METHOD
Equipment: One 9 inch
pie plate, deep dish variety.
Crust:
Preheat oven to 450°F.
Sift flour and salt in
a bowl. Cut in shortening with a pastry blender, or blend with fingertips
until mixture resembles coarse oatmeal.
Sprinkle water into the
dough, one tablespoon at a time. Mix well with a fork after each sprinkling.
If dough can be formed into a ball after putting in 4 tablespoons, you
do not need the extra tablespoon of water. If it does not form a dough,
add more water one TEASPOON at a time.
Divide dough in two equal
pieces. Wrap in waxed paper and let firm in refrigerator, about 15 minutes.
Roll crust and press into pie pan. Prick bottom with a fork. Lay a sheet
of foil over bottom and weight with beans.
Use remaining dough to
cut out decorative leaf shapes. Put shapes on cookie sheet to cook with
crust.
Cook in preheated 450°F
oven for 5 minutes. Remove beans and foil and cook for additional 5 to
7 minutes or until edges are lightly browned. Let cool on rack.
FILLING:
Combine pumpkin, brown sugar, salt cinnamon, ginger and nutmeg. Mix well.
Fold in ice cream.
Pour into prebaked, cooled pie shell. Decorate with leaf shapes. Freeze until firm.
Yield: one pie
This recipe from www.inmamaskitchen.com
Contributor: Patty
Butler
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