Pie Crust and Pie - Part 2

After the pie dough has rested at least an hour in the refrigerator, roll it out to about 2" larger than your pie plate.

At this point, you can either make your pie, or wrap the dough for storage.  If you want to store the dough until you are ready to use it, roll it onto your rolling pin and, then, roll it out onto a piece of parchment paper.

Then, roll up the parchment.....

wrap it in plastic wrap or foil and store it in the freezer  (up to 6 months) or refrigerator (2 weeks).  If you choose to make your pie, now.....

Place the dough in the pie plate, being careful not to stretch or tear it.  If you tear a hole in it, just patch it with another piece of dough, wetting the edges of the patch a little to help it stick.  Turn the extra dough under, if you like a thick rim (or trim it off, if you don't).

I like a large rim on the pie.....

and make the scalloped edge using both hands (which I cannot show you in one picture because I have to hold the silly camera)....pushing my left index finger from the center out over the edge.....

against my (floured) thumb and forefinger on the right hand.

To make the filling for 2 pies, mix 1 1/2 c. white sugar, 2 t. cinnamon, 1 t. ginger and 1/2 t. cloves together well.

Set the sugar mixture aside.

Lightly beat.....

four eggs and.....

add the pumpkin (1 large can or 30 oz.).....

mix the eggs and pumpkin together well.

Add the sugar mixture......

and mix well.  Then.....

add 2 cans evaporated milk.....

stirring together well.

Ladle the pumpkin filling into the pie shell.....

and bake at 425 degrees F. for 15 minutes.  Then, turn down the oven to 350 and bake for another 40 to 50 minutes.

Pies are done when a knife inserted near the center comes out clean.  Remove them from the oven and let them cool two hours before serving.  Best served with Cool Whip or whipped cream.

So, our pies are ready for the big day on Thursday.  They will be kept covered and refrigerated until then.