Mabel kirk's butternut squash pie Recipe

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Mabel kirk's butternut squash pie

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Squash, Tarts & Pies, Vegetables

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Ingredients:

Procedures:

1	Heat oven to 400.
2	For crust, combine flour and salt in med bowl.
3	Cut in shortening with pastry blender or two knifes until flour forms pea-sized chunks.
4	Sprinkle one tablespoon of the ice water over one small section of flour mixture and mix lightly with a fork.
5	Repeat, rotating bowl, one section at a time.
6	Form two-thirds of dough into lg ball, then press down to form a 5-6" diameter "pancake" (remainder of dough can be rolled out into a rect- angle, sprinkled with cinnamon and sugar, rolled and cut into little pinwheels, brushed with butter and a sugar-water glaze and baked sepa- rately).
7	Sprinkle flour on rolling (preferably taped-down pastry cloth) and, with flour-dusted rolling pin, roll dough into circle until dough is about ? thick.
8	Trim one inch larger than inverted 10" pyrex pie plate.
9	Carefully roll pastry onto rolling pin, then unroll it onto right-side-up pie plate.
10	Press into pie plate.
11	Fold edge under.
12	Flute ? high edge.
13	Cover with plastic wrap.
14	Refrigerate.
15	Combine all ingredients in mixing bowl and mix at med speed for 5 min. pour into chilled pastry shell.
16	Cover edge of pie with long strip of aluminum foil to prevent ovebrowning.
17	Bake 10 min at 400°F.
18	Reduce heat to 375°F and bake for 25 min. remove foil.
19	Bake 10-15 min more, or until knife inserted in center comes out clean and crust is golden brown

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