Hy-Vee Budget Crust Pumpkin Pie

This is a modified version of the Budgetbytes.com 3 ingredient pie, but I added the Hy-Vee Pumpkin Pie recipe to it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sift the flour through a fine mesh sieve and then spoon 2 3/4 cups of flour into dry measuring cups. measure the flour using the spoon-and-level method (after sifting it!) to ensure you don't add too much flour, which could cause the crust to become dry. Use the back of a butter knife to level the flour before adding it to a large bowl. Place in the freezer to chill while you grate the butter.

Step 2

2. Grate the butter sticks on the box grater's large holes. When the butter becomes challenging to handle, chop what's left of it into dice-sized pieces.

Step 3

3. Add the butter to the flour. Use a spoon to toss the butter and flour like you would a salad. Work quickly until the butter is completely covered in flour and the mixture resembles a shaggy, coarse corn meal.

Step 4

4. Spoon four tablespoons of chilled, icy water onto the flour/butter mixture. Mix quickly with a fork, incorporating the flour gathered at the bowl's bottom.

Step 5

5. Continue to add water tablespoon by tablespoon, mixing between each addition, until you can lightly pinch the flour/butter mixture and it holds together in a dough.

Step 6

6. Use your hands to press the shaggy bits of dough into a ball quickly. Then, lightly flour your work surface and shape the ball into a flat disc, about six inches in diameter and three to four inches thick. Don't overmix the dough; it shouldn't be particularly smooth but instead a bit craggy. Smooth dough is usually overworked.

Step 7

7. Wrap the disc of dough tightly in plastic or beeswax. Let it rest in the fridge for at least two hours, preferably overnight.

Step 8

1. If desired garmish with whipped topping

Step 9

1. Prepare pie crust according to package directions for filled pie crust.

Step 10

2. Preheat oven to 425°F

Step 11

3. Combine pumpkin, eggs, sugar. cinnamon, ginger, salt, nutmeg and evaporated milk. Pour into pie crust.

Step 12

4. Bake 15 minutes, Reduce temperature to 350°F and continue baking an additional 50 to 55 minutes or until knife inserted near center comes out clean. If edges of crust brown too quickly, cover with foil Cool.