Belated Pie Crust Recipe

[DonnaFlood]

Gramma of the Native American persuasion preaches often to deaf ears, on frugal ways of our ancestors. Once even a video was made of a field trip to a
pumpkin patch where the little girl (now going out the door), picks a huge
pumpkin instead of the tiny ones like her classmatesl "For the whole family," she states for posterity on tape. For some reason this bit of wisdom took.
After Halloween five pumpkins, whole and intact showed up on my kitchen table.
One of which I discuss in the following paragraphs:

I cooked the pumpkin, whole, in a huge kettle, waited for it to cool, cut it up in the pot, lifted the pieces, seeds and all out and let it cool some more. Then I slipped the skin easily off, removed seeds and dropped that into the
blender. It took three different loads. Now the mixture is in the kitchen waiting for me to pour sweetened, cimmarroned, pumpkin pie spiced mixture into a large pan with my pie crust.

Here is a great pie crust recipe an old friend gave me.
Fool proof and double easy.

Perfect Pie Crust

In a pie plate put:
1 1/2 c. flour
pinch salt
1/4 cup oil
1/4 c. water

Mix with fork or hands. When flour absorbs water pat it out into the pan.

Donna

I'm doubling the recipe for a larger pyrex rectangular dish