-CRUST-
2 2/3 c Flour
1 ts Salt
1 c Shortening
7 tb ;Water, ice
FILLING
2 c Butternut squash; cut into
-1″ cubes, cooked & drained)
1 c Evaporated milk
3 Eggs; lightly beaten
1/2 c Sugar, brown
1/2 c Sugar, granulated
2 tb Flour
1/2 ts Lemon extract
1/2 ts Cinnamon
1/8 ts Salt
1/4 ts Nutmeg
1/4 ts Cloves, ground
1 ts Butter; melted
Heat oven to 400.
For crust, combine flour and salt in med bowl. Cut in shortening with
pastry blender or two knifes until flour forms pea-sized chunks.
Sprinkle one tablespoon of the 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 lg ball, then press down to form a 5-6″
diameter “pancake” (remainder of dough can be rolled out into a rect-
angle, sprinkled with cinnamon and sugar, rolled and cut into little
pinwheels, brushed with butter and a sugar-water glaze and baked sepa-
rately). Sprinkle flour on rolling (preferably taped-down pastry
cloth) and, with flour-dusted rolling pin, roll dough into circle
until dough is about 1/4″ 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 1/2″ high edge. Cover with plastic wrap.
Refrigerate.
Combine all ingredients in mixing bowl and mix at med speed for 5
min. Pour into chilled pastry shell. Cover edge of pie with long
strip of aluminum foil to prevent ovebrowning. Bake 10 min at 400F.
Reduce heat to 375 F and bake for 25 min. Remove foil. Bake 10-15
min more, or until knife inserted in center comes out clean and crust
is golden brown.
From “The Washington Post Magazine” 11/10/91
Yields
6 Servings