Winter Squash Pie

For the crust: Cut butter into flour and salt until the butter is the size of peas. Sprinkle in water, 1 T. at a time. Mix with a fork until the flour is moist and it forms a ball. Don't over mix. Wrap dough in plastic and refrigerate while you make the filling.

For the filling: Beat the eggs and then beat in the remaining ingredients. Heat oven to 425°. While the oven is heating, remove pastry from the refrigerator, and flatten it on a lightly floured counter or large cutting board. Roll the pastry 2” larger than your pie plate and place into the plate. Trim the edge of the pastry, roll it under and crimp. Place the pastry lined pie plate into your oven and then pour the filling into it to prevent spills. Bake for 15 minutes and then reduce the heat to 350°. Bake about 45 minutes longer until a knife inserted into the center comes out clean. Serve chilled with real whipped cream.

* from healthy pastured chickens or grass fed cows

Author: learningandyearning

Susan shares her love of God and His creation through blogging. Topics include organic gardening, traditional food and DIY projects. View all posts by learningandyearning

2 thoughts on “Winter Squash Pie”

loves2spin says:

November 6, 2012 at 4:21 am

Lovely recipe! One question ~ you say pureed squash. Do you mean cooked or raw?

1. Susan says:
  
  November 6, 2012 at 4:37 am
  
  So sorry I wasn’t more clear; that would be cooked squash.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: learningandyearning

2 thoughts on “Winter Squash Pie”

Leave a Reply Cancel reply