Pumpkin Pie

Pastry for 1 crust 9" pie (do not prick)

filling

1 3/4 c. caned or cooked pumpkin
15 oz. (300 ml) can sweetened condensed milk
1 lg egg
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
1/4 t. ginger
1 c. hot water

     Mix everything with a rotary beater.  Pour into unbaked pie shell and bake
at 375 for 50 - 55 min.


Pie Pastry

1 lb shortening (or half margarine)
5 c. flour
1 egg
1 T. vinegar
1 T. brown sugar
1 t. baking powder
1/4 t. salt
about 6 T. ice water

Mix the first seven ingredients until they become a crumbly mass them add just
enough ice water for everything to stick together.
This makes enough crust for several pies.
For meat pies omit the sugar. This is truly a superior pie crust.