Mom’s Flaky Pastry Pie Crust and Famous Pumpkin Pie

Mom's Flaky Pastry Pie Crust & Famous Pumpkin Pie | www.shariblogs.com

Are you having as much trouble as I am believing that Thanksgiving is almost here?  This weekend everyone will be making the final preparations for the big meal.  Whether you are hosting everyone at your house or going to gather with family and friends somewhere else, I am sure that your mind has wandered to some of your favorite foods from Thanksgiving meals in the past.  What are your favorites?

Mom's Flaky Pastry Pie Crust & Famous Pumpkin Pie | www.shariblogs.com

My favorites start out with my Aunt Mary’s dinner rolls.  She isn’t with us anymore, but my mom continues to make these and they are absolutely DELICIOUS.  I also love my mom’s dressing.  Sadly, I missed out on this for years because I refused to even try it.  Now it is one of my favorites!  I have to admit that I still won’t touch that cranberry stuff though.  I’m told my mom has one of the best recipes ever for it (passed down from my Grandmother), but I just don’t like cranberries.

Mom's Flaky Pastry Pie Crust & Famous Pumpkin Pie | www.shariblogs.com

Last, but not least, I always look forward to my mom’s pumpkin pie.  I won’t eat anyone else’s.  A little secret… her recipe is actually Libby’s Pumpkin Pie recipe from the back of the can with a little extra of the spices thrown in.  While I am revealing secrets… I actually prefer my pumpkin pie without crust.  I think the filling is the best part so why take away from it. However, I am in the minority around here.   ;-)

Now what are YOU looking forward to this Thanksgiving?

Mom's Flaky Pastry Pie Crust
 
Author:
Ingredients
  • 2 c. sifted flour
  • 1 tsp salt
  • ¾ c. shortening
  • 4 to 5 Tbsp cold water
Instructions
  1. Mix together the flour and salt in a mixing bowl. Cut in the shortening with a pastry blender (or two knives) until the mixture is similar to the texture of tiny peas.
  2. Sprinkle on the cold water, 1 Tbsp at a time while tossing the mixture lightly and stirring with a fork. Add each Tbsp. of water to the driest part of the mixture. The dough should be just moist enough to hold together when you press it gently with a fork. The dough should not me sticky.
  3. Shape dough in smooth ball with your hands, and roll. Or if you are not ready to make your pie yet, wrap it in waxed paper and refrigerate 30 minutes or until ready to fill and bake pie.
  4. Makes enough crust for two 8" or 9" pie shells, eight or nine 4" tart shells, one 9" or 10" pie with latticed top.

 
Mom's Famous Pumpkin Pie
 
Author:
Ingredients
  • ¾ cup granulated sugar
  • 1¼ tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground cloves
  • ¾ tsp ground ginger
  • 2 large eggs
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 1 homemade pie crust (or prepared store bought crust)
Instructions
  1. Preheat oven to 425°.
  2. Mix together the sugar, pumpkin pie spice and salt in a small bowl.
  3. In a large bowl, beat the eggs. Stir in the pumpkin and sugar/spice mixture.
  4. Gradually stir in the evaporated milk.
  5. Pour mixture into pie shell.
  6. Bake in preheated oven for 15 minutes at 425°. Then reduce the temperature to 350° and bake for 40 to 50 minutes (or until a knife inserted in the middle comes out clean).
  7. Cool pie on a wire rack for 2 hours. Serve immediately or refrigerate.
  8. Enjoy!
Notes
* Makes 2 regular pies or 1 deep dish pie.

Adapted from Libby’s

About the Author


Shari is the wife of the most handsome husband. They have three amazing kids who are everything to her. She spends her days running kids to and from school, activities, etc. When she isn't in the car, she can usually be found in the kitchen cooking or baking up something delicious! Shari's photography has been published in many national publications, such as Better Homes and Gardens, Grace Ormonde, Knot Magazine, Premier Bride, and more.

Comments

  1. hi Shari!! i am going to try this crust recipe! my mother in law makes a great pumpkn pie, but I am not a fan of the crust. I agree with you, the pie is good without crust anyway!

  2. I’ve never made a pumpkin pie! My son loves pumpkin pie and this would make him so happy. Thank you for linking this week and Happy Thanksgiving!
    Michelle recently posted…See Ya in the Gumbo # 110 {potluck}

  3. Oh, my the texture of that pie is just fab! Happy holidays. Cheers from Carole’s Chatter

  4. My mouth is watering just looking at this! I love pumpkin pie but honestly have never made it-I cheat and buy store made ones. I am determined to give this a try though! Thanks for sharing at Share Your Stuff Tuesdays :)

  5. Oh wow, your pie looks to die for. Pumpkin is one of my favourites! Thanks for sharing at Simple Supper Tuesday.
    Cindy ~Hun… What’s for Dinner? recently posted…Cream of Broccoli and Cheddar Soup

  6. What a perfect looking pie! I have to confess that I use storebought pie crusts as a shortcut, but I’m sure yours are 100x better!
    Andi @ The Weary Chef recently posted…Learn to Create Tablescapes and Other Style Lessons with Skillshare

    • Andi, I have to admit that I tend to go for the storebought crusts a lot just to save time. However, this crust definitely tastes so much better!! Thanks for stopping by!

  7. That pie looks fantastic Shari! :)
    Shelby S http://bellabakes.net recently posted…Buckeyes.

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  1. […] Pumpkin Cookies with Caramel Icing yet?  They are so soft and just melt in your mouth.  Yum!  Or Mom’s Famous Pumpkin Pie with the Flaky Pastry Pie Crust? Don’t forget about the 35+ Pumpkin Dessert Recipes Round Up that I posted recently as […]

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