Yield: 1 servings
|2⅔ cup||All-purpose flour (Money uses half unbleached, half bleached)|
|1 cup||Shortening (lard, butter or vegetable shortening; Money uses 1/2|
cup Crisco and ½ cup Butter Flavor Crisco shortening) 7-8 T Ice water FILLING: 2 C Butternut squash (one-inch cubes, cooked and drained) 1 C Evaporated milk 3 Eggs, lightly beaten ½ C Brown sugar ½ C Granulated sugar 2 T All-purpose flour ½ t Lemon extract ½ t Cinnamon ⅛ t Salt ¼ t Nutmeg ¼ t Ground cloves 1 t Melted butter Heat oven to 400 degrees. For crust, combine flour and salt in a medium bowl. Cut in shortening with pastry blender or two knifes until flour forms pea-sized chunks. Sprinkle 1 tablespoon ice water over one small section of flour mixture and mix lightly with a fork.
Repeat, rotating bowl, one section at a time. Form two thirds of dough into large ball, then press down to form a 5-6" diameter "pancake" (remainder of dough can be rolled out into a rectangle, sprinkled with cinnamon and sugar, rolled and cut into little pinwheels, brushed with butter and a sugar-water glaze and baked separately). Sprinkle flour on rolling (preferably taped-down pastry cloth) and, with flour-dusted rolling pin, roll dough into circle until dough is about ¼ of an inch thick. Trim one inch larger than inverted 10" Pyrex pie plate. Carefully roll pastry onto rolling pin, then unroll it onto right-side-up pie plate. Press into pie plate.
Fold edge under. Flute ½" high edge. Cover with plastic wrap.
Refrigerate. Combine all ingredients in mixing bowl and mix at medium speed for 5 minutes. Pour into chilled pastry shell. Cover edge of pie with long strip of aluminum foil to prevent overbrowning. Bake 10 minutes at 400 degrees F. Reduce heat to 375 degrees F. and bake for 25 minutes. Remove foil. Bake 10-15 minutes more, or until knife inserted in center comes out clean and crust is golden brown. From "The Washington Post Magazine" 11/10/91. Posted by Theresa Merkling REPOSTED BY: Jim Bodle 11/94
Submitted By JIM BODLE On 11-12-94