Snow Capped Pumpkin Pie Recipe
This Snow Capped Pumpkin Pie recipe easily finds way to the top of my favorite list. It is always prepared with Fruits as the most essential ingredient. Even though Snow Capped Pumpkin Pie is a Dessert I relish it any time of the day. Try it, your family and friends will be bowled over by this delicious Snow Capped Pumpkin Pie recipe.
Ingredients
1 1/4 cups sifted Pillsbury's Best Regular Flour
1/2 teaspoon salt
14 cup cooking oil
3 tablespoons cold water
Directions
Sift flour with salt into mixing bowl.
Combine in measuring cup cooking oil and water.
Beat rapidly with fork until thick and creamy.
Pour over flour, all at once.
Toss and cut with fork until blended.
Form into a ball.
Roll between sheets of waxed paper to 1/8 inch thickness.
Remove top paper.
Invert pastry and bottom paper over 9-inch piepan.
Gently remove paper.
Fit pastry loosely into pan.
Fold edge to form rim; flute.
Prick generously with fork.
Bake at 450° for 10 to 12 minutes until golden brown.
Combine in measuring cup cooking oil and water.
Beat rapidly with fork until thick and creamy.
Pour over flour, all at once.
Toss and cut with fork until blended.
Form into a ball.
Roll between sheets of waxed paper to 1/8 inch thickness.
Remove top paper.
Invert pastry and bottom paper over 9-inch piepan.
Gently remove paper.
Fit pastry loosely into pan.
Fold edge to form rim; flute.
Prick generously with fork.
Bake at 450° for 10 to 12 minutes until golden brown.
