Buttery crust from scratch...

A hybrid recipe from Betty Crocker & Libby's original pumpkin pie mix

Should I bake a pie or buy?

Store-bought pies can only go so far, let’s be honest. They are packed with preservatives so they can sit pretty on the shelves during those busy holiday weeks, & there always ends up being a couple leftover at the company potluck. My dad has been hand making crusts my whole life. Buttery, flakey, & super tasty crusts. You’ll savor every last bite & so will your guests!

Should I make the crust in advance?

If you want to make a couple at a time, or freeze some, you can make in advance, but you really don’t need to. With pumpkin pies, “you don’t blind bake” & this recipe is 5 minutes quick!

Basic Steps:

#1 Make the filling

#2 Make the dough

#3 Roll the dough out

#4 Pour in filling

#5 Flute the edges

#6 Foil the crust

#7 Bake for 20min

Let cool & please enjoy!

Dad’s best hybrid pumpkin pie recipe

See two original reference recipes: Betty Crocker original & Libby’s original pie recipe

Serves 8
Prep time 15 minutes
Cook time 55 minutes
Total time 1 hours, 10 minutes

Filling Ingredients
dry:
1/2 C granulated sugar
1/2 C brown sugar
1 1/2 t ground cinnamon
1/2 t salt
3/4 t ground ginger
1/2 t ground cloves
wet:
1 1/2 T molasses
4 eggs
22 oz (29 oz can) LIBBY’S® 100% Pure Pumpkin Mix
6 fl oz (1/2 can) NESTLÉ® CARNATION® Evaporated Milk
1/3 C milk

Crust Ingredients:
See reference recipe for the pie crust at Better Home & Garden

1 1/4 C all-purpose flour
1/4 t salt
1/3 C shortening
3-4 T ice cold water (I usually put a couple cubes in bowl then measure my 3-4 tablespoons as I go)

STEP BY STEP

Pre-heat your oven to 350 degrees

#1 Make the filling: In a large bowl, mix 4 eggs, 1 1/2 T molasses, 22 oz pumpkin mix, & 6 fl oz evaporated milk (use the rest on a snow cone!). Then mix in your dry ingredients, 1/2 C brown sugar, 1/2 C white sugar, 1 1/2 t cinnamon, 3/4 t ginger, 1/2 t nutmeg, 1/2 t cloves, 1/2 t salt. We will get back to this filling after we prep the crust dough

#2 Make the dough: In a large bowl, measure your 1 1/4 C all-purpose flour with your 1/4 t salt. Slice the lard (shortening) into tablespoon sizes chunks & add them all to the flour. Work them in with a fork until you get it looking like pea sized balls. One tablespoon at a time, add the water & blend evenly to make the flour tacky. Smash dough together into a ball & on a lightly floured surface, use your hands to slightly flatten dough.

#3 Roll the dough out: Roll dough from center to edges into a circle about 12 inches in diameter (with a rolling pin or bottle of wine). To transfer pastry, wrap it around the rolling pin/wine bottle & gently lift. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Rim pastry to 1/2 inch beyond edge of pie plate. Do not prick pastry.

#4 Pour in filling

#5 Flute the edges: Fold under extra pastry & press together to crimp the edges.

#6 Foil the crust: 3-4 little pieces of foil usually cover it amply.

#7 Bake for 25min -then remove foil, & cook for an additional 5 minutes. Test with a toothpick in the center -cook until it comes out clean.