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Potato Pastry

Fail-proof pie crust every time! We’ve even included a pumpkin filling to bake in it.

Potato Pastry

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.
This entry was written on June 1st, 2002 and filed under Recipes.
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