Posted 11/17/2012 7:15:29 PM
For years, I've used this pie crust recipe for all kinds of pies. Works well, although my top crust on two crust pies aren't pretty. I roll it out on parchment paper.
I like a very "pumpkiny" tasting pie, so I use no evaporated milk ( plus this means less calories) and add one tablespoon dark molasses.