-----norma wrenn-----
Crust:
2 2/3 c All-purpose flour
1/4 c Sugar
1/2 ts Salt
1/2 c Unsalted butter; chilled
Into pieces
1/2 c Lard or vegetable shortening
---
chilled; cut into pi
8 tablespoons (about) ice water
Filling:
3 cups Solid pack pumpkin (about
sixteen oz cans)
1 1/2 cups Sugar
1 1/2 cups Whipping cream
1 1/4 cups Milk
6 tablespoons All-purpose flour
3 large Eggs
3 tablespoons Dark molasses
1 tablespoon Ground cinnamon
3/4 teaspoon Ground allspice
3/4 teaspoon Salt
For Crust: Blend flour, sugar and salt in processor 10 seconds. Add
unsalted butter and lard and process until mixture resembles coarse meal,
using on/off turns. Blend in 6 tablespoons water. Mix in enough additional
water by tablespoonfuls until moist clumps form. Gather dough into ball;
divide in half. Flatten each half into disk. Wrap tightly in plastic and
refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep
refrigerated. Let dough disks soften slightly at room temperature before
continuing.) Roll out 1 dough disk on lightly floured surface to 12-inch
round. Transfer to 9-inch-diameter glass pie plate. Trim overhang to 1
inch; fold edges under. Crimp crust edge decoratively, forming
high-standing rim. Repeat rolling and shaping with remaining dough disk.
Freeze crust 15 minutes.
Preheat oven to 350 degrees. Line crusts with foil; fill with dried beans
or pie weights. Bake crusts until pale golden, piercing with toothpick if
crust bubble, about 15 minutes. Cool completely on racks. Maintain oven
temperature.
For filling: Whisk all ingredients in large bowl to blend. Pour half of
pumpkin filling (about 3-3/4 cups) into each prepared pie crust. Bake pies
until filling is set in center, about 1 hour. Cool pies on racks.
