(Just know that this recipe will make about 4 pie crusts.) You can freeze what you don't use. Mix together the flour, sugar, and salt in a food processor. Chop the butter and Butter Flavor Crisco into small cubes and add it to the food processor, until it resembles fine crumbs. (Just a few presses should do it.) Then add the ice cold milk and process just until it comes together. Press it into a disc, wrap it in lightly floured plastic wrap and freeze it until ready to use. After it's chilled for about a half hour, you can roll out the dough, slightly, cut it in half and place one half on top of the other. Then roll it slightly again, cut it and place one half on top of the other. Then roll it out for your pie. Place it in the pie pan, crimping the edges, and set it aside
Mix together the pumpkin, salt, spices, vanilla and eggs until thoroughly combined. Next, mix together the evaporated milk, whipping cream and half and half and add it to the pumpkin mixture.
Pour it into the unbaked pie shell. You can lightly brush the crust with whipping cream or the lightly beaten white of an egg for a little sheen, if you want. Bake the pie on the bottom shelf of the oven, at 425 for 15 min. Place the pie crust shield over the crust, then reduce heat to 350 and bake another 45 minutes, or until a toothpick inserted in center comes out clean.
0.25 servings