* Exported from MasterCook * Mabel Kirk's Butternut Squash Pie Recipe By : The Washington Post Magazine, Nov 1991 Serving Size : 6 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 2 2/3 c Flour 1 ts Salt 1 c Shortening 7 tb Ice water Filling: 2 c Butternut squash -- - cubed 1", cooked & drained 1 c Evaporated milk 3 Eggs -- lightly beaten 1/2 c Brown sugar 1/2 c Granulated sugar 2 tb Flour 1/2 ts Lemon extract 1/2 ts Cinnamon 1/8 ts Salt 1/4 ts Nutmeg 1/4 ts Ground cloves 1 ts Butter -- melted Heat oven to 400°F. For crust, combine flour and salt in medium bowl. Cut in shortening with pastry blender or two knifes until flour forms pea-sized chunks. Sprinkle 1 tb ice water over one small section of flour mixture and mix lightly with a fork. Repeat, rotating bowl, one section at a time. Form 2/3rds of dough into large ball, then press down to form a 5 to 6" diameter "pancake". 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 1" 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. Remainder of dough can be rolled out into a rectangle, sprinkled with cinnamon and sugar, rolled and cut into little pinwheels, brushed with butter and a sugar-water glaze, and baked separately. Combine all ingredients in mixing bowl and mix at medium speed for 5 minutes. Pour into chilled pastry shell. Cover edge of pie with long strip of aluminum foil to prevent ovebrowning. Bake for 10 minutes at 400°F. Reduce heat to 375°F and bake for 25 minutes. Remove foil. Bake 10 to 15 minutes more, or until knife inserted in center comes out clean and crust is golden brown. Posted by: Sam Waring , Nov 6, 1995 - - - - - - - - - - - - - - - - - -