Pumpkin Pie

Method

1. Mix the crust flour and salt and cut in the shortening. Beat the crust egg with the water and vinegar, then add slowly, mixing only until the dough comes together.
2. Roll the dough to 1/8 inch (3 mm) thick, fit into a pie pan, and trim. Reserve excess pastry for another pie.
3. Prebake the crust for 5 minutes at 350°F (175°C).
4. Whisk the filling eggs, brown sugar, salt, and spices together. Mix in the pumpkin and evaporated milk until smooth.
5. Pour into the prebaked crust, using additional pie pans if needed rather than overfilling.
6. Bake at 350°F (175°C) for about 1 hour 5 minutes, until the filling is set with a slight wobble at the center. For a Dutch oven, the source specifies 8 coals below and 16 above.
7. Let cool before slicing.

1. Mix the crust flour and salt and cut in the shortening. Beat the crust egg with the water and vinegar, then add slowly, mixing only until the dough comes together.
2. Roll the dough to 3 mm thick, fit into a pie pan, and trim. Reserve excess pastry for another pie.
3. Prebake the crust for 5 minutes at 175°C.
4. Whisk the filling eggs, brown sugar, salt, and spices together. Mix in the pumpkin and evaporated milk until smooth.
5. Pour into the prebaked crust, using additional pie pans if needed rather than overfilling.
6. Bake at 175°C for about 1 hour 5 minutes, until the filling is set with a slight wobble at the center. For a Dutch oven, the source specifies 8 coals below and 16 above.
7. Let cool before slicing.