Small Pie Crust and More

 I'm practicing small batches of made from scratch recipes.  Bob loved the quiche I made with this crust, so it's a keeper. I loved the pumpkin pie, so I'll include the recipe here too.

7-inch Pie Crust

(1 Crust-6 Servings)

In bowl of small food processor, mix flours and salt. 

1/4 cup whole wheat flour

1/2 cup all purpose unbleached flour

1/4 teaspoon salt

 

 Add butter and cold water.  Process until dough comes together in a ball.

54 grams butter

1 Tablespoon 2 teaspoon cold water 

 

On a floured surface, roll dough into a circle larger than the pan.  Fit into pan with crust slightly above pan. Flute edges. Fork the dough in a few places prior to filling.

 

Do not grease the pan. Pumpkin pie crust does not need baked prior to filling.   

 

Pumpkin Pie

(6 Servings)

Mix spices and sugar in pumpkin.

1 1/4 cup pumpkin puree

1/3 teaspoon salt

1 1/8 teaspoon pumpkin pie spice

6 Tablespoon sugar

 

Gradually add milk to the pumpkin mixture.

6 ounce evaporated milk

Pour into pie shell.

 

Bake at 425 F for 10 minutes.  Reduce temperature to 350 and bake an additional 35-45 minutes, until center barely jiggles.

 

Quiche

(6 Servings)

Mix eggs, milk, salt and pepper together. 

4 eggs

1/3 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

 

Place in pie shell. 

1 cup cheese

2/3 cup ham

2 Tablespoon onion

 

 

Pour egg mixture cheese, ham and onion.  Bake at 375F. for 35 minutes until

center barely jiggles