Pumpkin_Pie

Crust

Keep all ingredients cool throughout process. Do not overwork ingredients. Create a crumbly substance, not a paste. Preheat oven to 375F.

Thoroughly mix dry ingredients in bowl
Cut shortening into 1 tsp chunks and disperse in bowl
Cut together with pastry cutter until no pure lumps of flour or shortening remain.
Cut in water 1-2 teaspoons at a time until mixture barely holds together when squeezed into a ball.
Form into loose ball, wrap in plastic, and chill in refrigerator overnight (original recipe says at least 1/2 hour)
Check water content. If dough will not roll out, cut in more water. If you add a lot of water, chill again.
Roll out into circular shape, using floured pastry stone and rolling pin, and sprinkling with flour as needed to prevent sticking (or roll out on pastry cloth).
Transfer to pie pan in one piece. Cut excess from edges and use to form ridge around rim of pie pan.
Puncture center of bottom once with fork. Weight bottom with pastry weights, a thin layer of rice, chain, or whatever works.
Bake at 375F until just beginning to brown, about 10-15 minutes.
Cool crust completely before using.

Preheat oven to 425F. You will reduce to 350F after 10-15 minutes of baking.

Combine all ingredients in bowl, mix thoroughly with hand mixer.
Pour into prebaked pie crust (you may have extra, which you can cook in ramekins for less time than the main pie).
Cover exposed edges of pie crust with aluminum foil.
Bake at 425F for about 12 minutes (source recipe said 15)
Reduce heat to 350F, continue to bake until fully set (this was about 35 minutes for us; source recipe said 40-45). Test with toothpick or by gently sloshing (it shouldn’t slosh when done).
Remove from oven and cool uncovered to room temperature or nearly so.
Cover with plastic wrap and chill.