My mother was good at baking cookies, but could never get a cake or bread to rise. She swore by this recipe for pie crust, which makes a quantity large enough to freeze several portions and use later. The trick seems to be the vinegar.
(If the links don't work for you, please let me know and I will type out the recipe.)
_____________________________
Perfect Pie Crust
https://www.cooks.com/rec/doc/prt/0,1637,1591...For a one-crust pie like a pumpkin pie (two-crust is only for liquid-y fruit pies like apple pie), trim the overhanging edge to about 3/4" from the rim of the pie plate / pan, then fold and roll under, fluting edges by making a curved zigzag pattern with the index finger of one hand pressing against the index finger and thumb of the other, pressing the bottoms of the U shapes slightly under the edge of the pan rim to hold.
Or if fluting is not desired, flatten pastry edge evenly on side of pan / plate, and press firmly around the edge with fork tines, dipping fork into flour occasionally to prevent sticking.
You can make the single crust as a baked pie shell to fill later. Just prick bottom and sides thoroughly with a fork to prevent shrinking, and bake in 450° (F) oven 12-15 minutes (or less if recipe calls for partially baking before filling). Aluminum pan may take a little longer than Pyrex pie plate.
To prevent excessive browning of crust, cover edges with strips of aluminum foil while baking, removing foil for last 10-15 minutes of baking.
_____________________________
Pumpkin Pie
(from "Betty Crocker's Picture Cook Book," 1959)
http://www.thehungrymouse.com/2011/01/19/old-...This is identical to my mother's typed-out copy except that they give 1 tsp. ginger, whereas she had 1/2 tsp.
Please do your pie crust edge more neatly than the pictures in that blog, which look like someone just clumped it loosely together!
Our recipe also says 45-55 minutes at 425° (F), "just until a silver knife inserted 1" from side comes out clean. The center may look soft but will set later."
_____________________________
Here's another note she wrote down for me that could be useful if you can't get unseasoned canned pumpkin.
Using Fresh Pumpkin
Slice the pumpkin in half crosswise. Place halves, cut side down, on a shallow flat pan (like a jellyroll pan or cookie sheet). Bake at 325° (F) for 45 minutes or until fork-tender. When cool, cut into smaller pieces, peel, and mash the pulp.
_____________________________
Finally, as a bonus I would like to include another favorite recipe of my mother's. Pumpkin pie is traditionally served with a glob of whipped cream (= Schlagobers?), but this recipe puts the ice cream into the pie itself. Not traditional, but tasty, and you can freeze it long in advance of serving it.
Pumpkin Ice Cream Pie
1/4 c. brown sugar, firmly packed
3/4 c. cooked (or canned) pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
dash nutmeg
dash ground cloves
1 quart vanilla ice cream
(1/3 c. coarsely chopped pecans)
baked 9" pie crust
In pan on stove, combine brown sugar, mashed pumpkin, spices, and salt. Bring just to a boil, stirring constantly. Cool. Beat in softened ice cream and (if desired) nuts. Spread in baked pie shell and freeze until firm.
_____________________________
If you end up making any of these recipes, I would be curious to know how they work for you.
Sorry I haven't provided metric translations, but hopefully you can manage.
(-:
