Mix 5 ingredients. In a cup add egg, vinegar, and water to combine. Fold wet ingredients into shortening mixture. Shape in disks and refrigerate for at least an hour.
1 cup pumpkin
3/4 cup sugar
1 cup milk
1/2 tsp cinnamon
1/2 tsp ginger
pinch of salt
Pour ingredients into a rolled out pie shell from the crust made above. Bake in a 450 degree Fahrenheit oven for 10 minutes. Lower heat to 350 degrees and bake for an addition 35 minutes or until center of pie is firm.
This recipe is from my mother. I can’t count the number of times we’ve baked this pie for Thanksgiving and Christmas. It has the perfect balance of cinnamon and ginger. Serve with vanilla whipped cream or ice cream.
Blueberry pie is a wonderful summer treat. There’s nothing like going to the berry patch to pick a pail when they are in season or picking wild blueberries from the wild. Returning home I like to make muffins, crisps and this pie. It includes apples for a twist.
1 lb of vegetable shortening
1 tsp salt
5 cups flour
1 tbsp white vinegar
Beat one egg in a measuring cup and add 1 tbsp white vinegar. Fill cup with cold water. Blend flour, lard and salt. Gradually add liquid. Wrap and chill in refrigerator until cool. The pastry can also be frozen.