notes-archive/docs/recipes/pies.md

Pies

Pie Crust 1

• Whisk 1 \frac{1}{4} cups of flour with \frac{1}{4} tsp. salt
• Cut in \frac{1}{2} cups of cubed butter (chilled), \frac{1}{4} cups cold water.
• Refrigerate

Pie Crust 2

• Mix \frac{1}{3} cup flour, \frac{1}{3} tsp. salt.
• Cut in \frac{1}{2} cups of shortening, 3 tbsp. cold water.
• Refrigerate

Pumpkin Pie 1

• Preheat oven to 425 \degree F.
• Whisk together 1 can pumpkin, 1 can sweetened-condensed milk, and two eggs.
• Add 1 tsp. cinnamon, \frac{1}{2} tsp. ginger, \frac{1}{2} tsp. nutmeg, \frac{1}{2} tsp. salt.
• Add to pie crust.
• Bake for 15 minutes at 245 \degree F, then for 35-40 minutes at 350 \degree F.