Pie Crust

Ingredients:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 to 10 tablespoons cold water

Directions:
In medium bowl, stir flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until all the flour mixture is moistened. Divide dough in half; form each half into a ball.
On a lightly floured surface (or pastry cloth), use your hands to slightly flatten 1 dough ball. Roll from center to edges into a circle 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with rim of pie plate. Crimp edges as desired. Repeat with remaining ball. If making a double crust pie, place top pastry on and cut slits to allow steam to escape. Otherwise, this makes two pie crusts.

Notes:
To protect the edges of the pie from overbrowning, fold a 12-inch square of foil into quarters. Cut a 7-inch circle out of the center. Unfold and loosely mold the foil over the pie's edge.

Source:
Better Homes and Gardens New Cook Book

Libby's Famous Pumpkin Pie

Ingredients:
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 oz.) 100% LIBBY'S pure pumpkin pie
2 cans (12 fl. oz. each) evaporated milk
2 unbaked 9-inch (4-cup volume) deep-dish pie shells

Directions:
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Notes:
Best pumpkin pie recipe! Be sure to top with real whipping cream (found in the milk section of the grocery store). Beat the whipping cream on high, adding powdered sugar to sweeten. Also, I like to use homemade pie crust. The one in Better Homes and Gardens Cook Book is great. As for the pies, I usually have to bake them at least 10 minutes more to get the knife/tooth pick to come out clean.

Source:
LIBBY'S 100% Pure Pumpkin can label