traditional pumpkin pie with no-fail pie crust

No-Fail Pie Crust - makes 3 shells

2 3/4 C. flour

1 C. shortening

1 tsp. salt

Blend together. Add the following which has been mixed together.

1 egg beaten

1/4 C. ice cold water

1 tbsp. vinegar

Lightly mix to a soft dough, roll out and place in pie pans. Prick with a fork. Bake at 425 degrees for 10-15 minutes.

Traditional Pumpkin Pie

4 eggs, lightly beaten

1 1/2 C. brown sugar

2 tsp. ground cinnamon

1/2 tsp. ground cloves

1 can (29 oz.) pumpkin

1 tsp. salt

1 tsp. ground ginger

3 C. half and half or canned milk (undiluted)

Combine all ingredients in order given; pour into two unbaked pie crusts. Bake in preheated 375 degree oven for 15 minutes and reduce to 350 degrees for 40 to 50 minutes or until knife inserted near center comes out clean. Cool, serve with whipped cream. Makes two 9-inch pies.