Pie Crust Recipe – 2 Pie shells

• 2 cups Daily Grind or Have your Cake and Pastry flour too!
• 1 teaspoon Salt
• 2/3 cup Cold Butter cut into chunks
• 6 to 7 Tbsp Cold Water 
• Mix the first 3 ingredients by hand. Make sure the butter chunks are big!  As big as your thumb! Add just enough super cold water to bring together.
• Flour your work surface well
• Flatten to a 6” circle. Fold in half.
• Roll out to a 6” circle and fold in half again.
• You should see big chunks of butter.
• Place in fridge for 30 minutes
• Roll out and place on a pie plate. (I sometimes like to put it back in the fridge 😊)

Vintage Pumpkin Pie Filling

This is a very old recipe! It is heavily spiced so feel free to adjust the spices lower if you like a lighter flavour.

Cook small pie pumpkin until soft and puree. 

• 1 ½ cup pumpkin puree
• ½ cup of sugar
• ½ tsp salt
• 1 tsp ginger
• 1¼ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp cloves
• 3 eggs slightly beaten
• 1 ¼ cup milk
• 1 6oz can evaporated milk (2/3 cup)

Preheat oven to 400F

Combine all ingredients above and pour into the unbaked pie shell.  Bake at 400F for 50 minutes until a knife comes out clean (2/3 the way to the center of the Pie)

Serve with a healthy serving of whipped cream!