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.