Not exact matches
Common practice is to line and fill the
unbaked pastry
crust with
pie weights or rice before baking to prevent the pastry
from shrinking and puffing up.
Yes, use an
unbaked pie crust that bakes along with the filling and remove the
pie from the oven when the center is still a bit jiggly.
Mom's Traditional Pumpkin
Pie Recipe 1
unbaked 9 - inch
pie crust (I usually make this recipe
from Better Homes and Gardens) 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground cloves 2 large eggs 1 can (15 ounces) pure pumpkin or 1 3/4 cups fresh pumpkin puree 1 teaspoon pure vanilla 1 cup evaporated whole milk