Secret Pie Crust

• 2 c. flour
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/4 lb. butter (unsalted), chilled
• 5 rounded Tbsp. Crisco shortening
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 3 c. sugar
• 1 c. corn oil
• 4 eggs
• 1/2 tsp. salt
• 1 c. Libby's brand fresh pumpkin
• 2/3 c. water
• 2 tsp. baking soda
• 3 c. flour
• 1 c. nuts (optional)

1. Greasetell
2. three (1 pound) coffee cans and fill each 2/3 full.
3. Bake
4. 1
5. hour
6. at
7. 350u0b0.
8. Let
9. cooltor 10 minutes before removing
10. from pan.
11. Bread may be stored several weeks in refrigerator
12. or freezer in washed and dried cans.tou may substitutethree
13. 8
14. 1/2-inch
15. bread pans for coffee cans, if desired, but
16. I
17. recommend using the coffee cans, they seem to turn out better.

flour, sugar, salt, butter, shortening, nutmeg, cinnamon, sugar, corn oil, eggs, salt, pumpkin, water, baking soda, flour, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=654819 (may not work)