As I didn’t have the back up power of the mother I decided to stick to her crust, as I now know how it should look and feel. I was very careful to make sure everything was cold and it rolled out beautifully. I pinched the edges and it looked amateurish but not horrific. I placed aluminum foil over it and put it into the oven to par-bake. I checked on it and it looked like something that was deep fried at too low of a temperature. A big soggy napkin at the bottom of the pan.
I would have given up except that the filling was all put together. I just started over. This time I kind of crimped it over the edge of the pan hoping it would hold it up and I omitted the aluminum foil thinking that in my cruddy oven I didn’t want to open the door and let out any heat to remove it. The second crust was a little puffy and not as pretty, but it was useable.
The filling I got from two Fanny Farmer recipes that I fused. I wanted to use the cream from another recipe because I bought a half-gallon of cream earlier in the week to make some caramels (so yummy but that is another story). I wanted to use the ginger and bourbon from another.
2 cups pumpkin (I used a beautiful pie pumpkin that I got in the final CSA pickup)
1 ½ cups cream
1 cup sugar
½ tsp. salt
2 TBL. bourbon
1 tsp. cinnamon
1 tsp. ground ginger
¼ tsp. nutmeg
¼ tsp. cloves
This made a lot. I baked the extra as custard.
Mom’s Pie Crust for a single pie
1 cup flour
½ tsp. salt
1/3 plus 1 TBL. Shortening
less than ¼ cup cold water
It was yummy. The crust was so-so. The custard was a little stringy from the fresh pumpkin but it tasted like squash. It was sweet but not heavy on the tongue. I think the combo of flavors was uber tasty.