LOCAL FLAVOR: Rethinking Pumpkin Pie: Three New Twists On Thanksgiving Tradition

Pre-heat oven to 425 degrees. Combine flour and salt in a medium-size bowl. Using a pastry blender cut in butter thoroughly; stir in milk. Mix by hand to make a soft dough. Do not over-mix. Shape dough into a flattened round on a lightly floured board. Roll dough 2-inches larger than your inverted pie pan. Fit pastry into pie pan. Trim overhanging edges of pastry 1-inch from rim of pan. Save left-over trimmings for decorative cut-outs. Fold and roll pastry under, even with pan, and flute edge. Place pie weights in pie pan to keep crust from bubbling up. Pre-bake crust 10 minutes at 425 degrees. Remove from oven and fill with prepared filling.

Source : http://mtstandard.com/lifestyles/food-and-cooking/local-flavor-rethinking-pumpkin-pie-three-new-twists-on-thanksgiving/article_9b7586b3-bb0d-5879-b811-acc6e7e9ba86.html

LOCAL FLAVOR: Rethinking pumpkin pie: Three new twists on Thanksgiving tradition
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