Do you remember that crazy tromboncino squash I grew this summer? I baked one of those monsters yesterday and it yielded about 12 cups of purée. One of my favorite things on earth is pie (that and butter). So I did the reasonable thing; I baked a winter squash pie.
A local farmer who grows pumpkin tells me that most canned “pumpkin” is really winter squash. So go ahead and use that butternut, acorn, or Hubbard squash for a delicious homemade pie. No one will know the difference!
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Winter Squash Pie
For the Crust
For the Crust
- Mix flour and salt. Cut in butter until the butter is the size of peas.
- Sprinkle in water, 1 tablespoon at a time.
- Mix with a fork until the flour is moist and it forms a ball. Don’t over mix.
- Shape into a flattened round on a lightly floured surface. Roll until the pastry is 2" larger than an inverted 9" pie plate.
- Place pastry in pie plate. Fold and roll pastry edge under and flute as desired.
For the Filling
- Thoroughly combine all ingredients and pour into prepared pie crust.
- Bake at 425°F for 15 minutes. Lower temperature to 350°F and continue baking for 45 more minutes.
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