Mabel's Butternut Squash Pie

Directions

Heat oven to 400℉ (200℃).

For crust, combine flour and salt in med bowl.

Cut in shortening with pastry blender or two knifes until flour forms pea-sized chunks.

Sprinkle one tablespoon of the ice water over one small section of flour mixture and mix lightly with a fork.

Repeat, rotating bowl, one section at a time.

Form two-thirds of dough into lg ball, then press down to form a 5 to 6 inch diameter circle (remainder of dough can be rolled out into a rectangle, sprinkled with cinnamon and sugar, rolled and cut into little pinwheels, brushed with butter and a sugar-water glaze and baked sepa- rately). Sprinkle flour on rolling surface (preferably taped-down pastry cloth) and, with flour-dusted rolling pin, roll dough into circle until dough is about ¼ inch thick. Trim one inch larger than inverted 10 inch pie plate. Carefully roll pastry onto rolling pin, then unroll it onto right-side-up pie plate. Press into pie plate. Fold edge under. Flute ½ inch high edge. Cover with plastic wrap. Refrigerate. Combine all ingredients for filling in mixing bowl and mix at med speed for 5 min. Pour into chilled pastry shell. Cover edge of pie with long strip of aluminum foil to prevent ovebrowning. Bake 10 min at 400℉ (200℃). Reduce heat to 375℉ (190℃) and bake for 25 min. Remove foil. Bake 10 to 15 min more, or until knife inserted in center comes out clean and crust is golden brown.