Mabel Kirk's Butternut Squash Piepies ----CRUST---- 2 2/3 cup flour 1 teaspoon salt 1 cup shortening 7 tablespoon ; water, ice ----FILLING---- 2 cup butternut squash; cut into 1 cubes, cooked 1 cup evaporated milk 3 eggs; lightly beaten 1/2 cup sugar, brown 1/2 cup sugar, granulated 2 tablespoon flour 1/2 teaspoon lemon extract 1/2 teaspoon cinnamon 1/8 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon cloves, ground 1 teaspoon butter; melted Heat oven to 400. For crust, combine flour and salt in med bowl. Cut in shortening with pastry blender or two knifes until flour forms pea-sized chunks. Sprinkle one tablespoon of the ice water over one small section of flour mixture and mix lightly with a fork. Repeat, rotating bowl, one section at a time. 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). Sprinkle flour on rolling (preferably taped-down pastry cloth) and, with flour-dusted rolling pin, roll dough into circle until dough is about 1/4" thick. Trim one inch larger than inverted 10" Pyrex pie plate. Carefully roll pastry onto rolling pin, then unroll it onto right-side-up pie plate. Press into pie plate. Fold edge under. Flute 1/2" high edge. Cover with plastic wrap. Refrigerate. Combine all ingredients in mixing bowl and mix at med speed for 5 min. Pour into chilled pastry shell. Cover edge of pie with long strip of aluminum foil to prevent ovebrowning. Bake 10 min at 400F. Reduce heat to 375 F and bake for 25 min. Remove foil. Bake 10-15 min more, or until knife inserted in center comes out clean and crust is golden brown. From "The Washington Post Magazine" 11/10/91 Submitted By SAM WARING |
