Ingredients for Houser's Blue Ribbon Pumpkin Pie Grange Fair Winner
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How to Make Houser's Blue Ribbon Pumpkin Pie Grange Fair Winner
- **Crust:**
- Whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. (You may not need all the water).
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out each disc of dough into a 12-inch circle.
- Carefully transfer the dough to two 9-inch pie plates. Trim and crimp the edges.
- **Filling:**
- In a large bowl, whisk together 1 ½ cups granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.
- Add 4 large eggs and whisk until well combined.
- Stir in 1 (15 ounce) can pumpkin puree and 1 (12 ounce) can evaporated milk until smooth.
- Pour the filling into the prepared pie crusts.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until a knife inserted near the center comes out clean.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
104g
Fat
41g
Carbs
19g
