I am posting this on Tuesday as to allow time to purchase items needed for these recipes.
Baked PA Dutch Potato Filling
Pumpkin Custard Pie
One 15 oz. can of light pumpkin
1/4 cup of sugar
2 well beaten eggs
1 pinch salt
3 tbsp flour
1 1/2 cups milk
Pour above mixture into pie shell and sprinkle with cinnamon, and place one pat of butter to the center. bake for 15 minutes at 375 degrees and then turn oven down to 350 degrees and bake for 40-45 min or until an inserted toothpick comes out clean.
Pie Dough small batch
2 1/4 cups all purpose sifted flour
3/4 cup shortening
5 tbsps cold water
gradually add flour mixture to the shortening until it becomes pea shaped, using fork, or pastry blender, gradually add the rest of the flour, with ice cold water until dough holds together, roll into 8 inch ball, refrigerate 1/2 hr. and roll out on floured pastry board or parchment paper to size of pie pan.