Grandma's Pumpkin Pie

Here's a little gem of a recipe if you want to impress the family....or partners family with a little kitchen magic. This can work for any type of pie really....

5 cups of AP flour            
1/2 tsp baking powder
1/2 salt
4 tsp brown sugar (optional if you want a sweeter crust)
1 LB tenderflake lard

1 egg
2 tsp vinegar
cold water

1. Sift dry ingredients together in a large bowl
2. Mix lard into dry ingredients with a pastry cutter or your hands. Make a well in the center of the bowl.
3. In a seperate bowl beat 1 egg well (let set so that you can see the line of liquid from the foam)To the egg add 2 tsp of vinegar and cold water to make 3/4 cup, from the liquid line.
4. Add egg mixture to the dry ingredients and mix well, but do not over work. 
5. Form dough into a large ball, cut into thirds and make three balls. Wrap each in Saran wrap and let sit for 24 hours in fridge. 

 This dough will hold in the freezer for a month or two.

Seeings as how Turkey dinner is right around the corner I might as well give you my pumpkin pie recipe....here she is....

1 1/2 Cups of canned pumpkin
3/4 Cup sugar
1/2 tsp salt
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg (use fresh if possible)
3 eggs slightly beaten
1 1/4 Cup milk
6 oz can of evaporated milk

1. Combine pumpkin with sugar salt and spices 
2. Add wet ingredients and mix well 
3. Pour into pie shell and bake for 10 min at 450, then turn down your oven to 325 and bake for another 45 min. Voila, PUMPKIN PIE!!!

For a little extra, make your own whipped cream, it's sooo worth it.