Potato Pastry
Fail-proof pie crust every time! We’ve even included a pumpkin filling to bake in it.
For double-crusted 9 inch pie (or single-crusted 12 inch) you’ll need
- 2 ½ c all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 c butter
- 2/3 c mashed potatoes
Preparation
- Mix flour, salt and baking powder together
- Cut in butter until mixture is crumbly
- Mix in potatoes until homogeneous
- Place in refrigerator for an hour before using
- Preheat oven to 450-degrees Fahrenheit
- Roll pastry on floured board, fit into pie plate, prick with fork and bake for 10 minutes.
- Fill with desired filling
Pumpkin Pie Filling
In a large mixing bowl, blend the following items
- 3/4 c light-brown sugar, packed
- 5 eggs
- 1 tsp cinnamon
- ½ tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- ½ tsp salt
- 1 can (1 lb or 2 cups) pumpkin
- 1 c heavy cream
Put filling into pie shell, bake at 350-degrees Fahrenheit for 50 minutes or until a knife inserted into centre comes out clean. Serve chilled.
Tips
- To make an excellent garnish for pumpkin pie, whip 3/4 c heavy cream with 2 tsp icing sugar and 1 tsp vanilla extract.
Good served with
- Whipped cream and walnut halves.