• 1 1/2 cups of all purpose flour (not self rising)
• 1/4 cup of sugar
• 1/8th tsp salt
• 1/2 cup (one stick) of butter
• 1 large egg, lightly beaten

Sift together the flour and salt.

Place the butter in a mixer, and run until softened.

Add the sugar, and beat until fluffy, two to three minutes.

Slowly pour in the egg, mixing until the butter and egg are combined.

Add the flour and mix just until the dough forms a ball.

Flatten the dough into a disk, and chill for 20 minutes.

Sprinkle flour onto the counter, and place the dough on it, and rub more flour on your rolling pin.

Roll the dough out into as close to a circle as you can, turning a 1/4 turn every few rolls to keep the round shape. You'll want it about 1/4 of an inch thick or so.

Carefully lay the dough in the pan, and trim off the excess with a knife. There are many designs that you can do on the rim of crust, but my favorite is the easiest- dip a fork in flour, and press down into it gently, going all the way around.

Set the crust to the side, or back in the refrigerator, depending on if you have your custard ready. If ready to go, mix one egg with a tablespoon of water, and brush over the crust- this will keep the filling from making the crust soggy.

Pumpkin Filling

• 8oz pureed pumpkin- fresh, or from a can (NOT canned pumpkin pie filling)
• 3/4 cups heavy cream
• 1/4 cup of white sugar
• 1/4 cup of brown sugar (unpacked)
• 2 eggs
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt

Beat the eggs together until well combined, then with your whisk, add in the rest of the ingredients.

Whisk togehter until completely blended, and pour into your pie pan.

Bake at 375 for 35-45 minutes, or until the outer edges have set, and the middle is still slightly jiggly when shook.

(If doubling the recipe for two pies, change the eggs to three, rather than four.)

Labels: doughs, pies