Recipe - 1998s 1898 Pumpkin Pie

=== PLAIN PASTE CRUST ===
2 cup Flour
Three fourths teaspoon Salt
One fourth cup Butter; minced
2 tablespoon Lard or shortening
3 tablespoon Cold water
=== PUMPKIN PIE FILLING ===
2 cup Pumpkin puree
2 tablespoon Flour
2 Eggs
3 cup Milk
Three fourths cup Sugar
One half tablespoon Ground ginger
One half teaspoon Cinnamon
One half teaspoon Salt

PLAIN PASTE CRUST: Mix flour and salt in large bowl. Add butter and
lard work quickly into flour with pastry cutter, fork or hands until
flour resembles coarse pebbles. Add cold water and work dough with
hands just until dough forms. Knead dough on floured board 5 minutes
then roll out to about 1/8inch thickness. Line 9inch round pie pan
with dough. Remove excess dough from edges. Fill unbaked pie shell
with dried beans or pie weights. Bake at 350 degrees 5 minutes.
Remove from oven and set aside. PUMPKIN PIE FILLING: Mix pumpkin
puree, flour, eggs, milk, sugar, ground ginger, cinnamon and salt and
pour into baked crust. Bake at 350 degrees until pie surface is
smooth and knife inserted in center comes out clean, 1 hour to 1 hour
15 minutes. Refrigerate pie 1 hour before serving. Yields 8