Edwards Family Pumpkin Pie!

• 1 1/2 cup all purpose flour
• 1 stick salted cold butter
• 1 between 4 and 6 tablespoons of ice cold water
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 can 15.oz 100% pure pumkin*NOT pumpkin pie mix.
• 1 can 14.oz sweetened condensed milk*can not be substituted for evaporated milk
• 2 tbsp dark brown sugar
• 3 large eggs
• 1 tbsp pumkin pie spice*I like a lot you can use less if you do not, most recipes call for around 13/4 to 2 tsp..that doesn't do it for me, it's up to you
• 1/4 tsp salt

1. Preheat oven to 425f
2. For pie crust sift all dry ingredients together
3. Dice up your butter and cut it into your dry ingredients with a fork until it is well distributed.
4. It should resemble the texture of corn meal.
5. Add in 4 tbs cold water and mix, keep adding just until you dough comes together, this is tricky you don't want too much water in here so as soon as your dough is together stop adding the water.it took me 6 tbs.
6. Roll your dough out into a circle and place over a 9 inch pie dish
7. Flute your edges and place in the freezer for about 30 minutes
8. For the filling, mix together all of ingredients with hand mixer for about a minute or until well combined
9. Gently pour into pie crust and put it in the preheated oven set at 425 for 15 minutes
10. After 15 minutes put a pie crust sheild or make one out of a square of foil and place it on the crust
11. Turn your oven down to 350f Return it to the oven and bake for another 30-40 minutes or until an inserted butter n if on the edge comes out clean
12. The pie might be a tad jiggly in the middle still.
13. That is fine it Will firm up when you pie is cooling
14. Enjoy and follow me for more great recipes:)

flour, butter, between, baking powder, salt, pumpkin pie, condensed, brown sugar, eggs, does, salt

Taken from cookpad.com/us/recipes/367997-edwards-family-pumpkin-pie (may not work)