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Montello

Scale ingredients.

Scale ingredients.
Click the next image in the sequence for the next step in this design.

Scale ingredients.Add flour and then shortening to the mixing bowl. Cover shortening with flour. Using the paddle attachment, mix on first speed to break apart the shortening to the size of peas or hazelnuts. After 30 seconds, remove shortening build up from paddle and conScale to 8.5-oz. to 9-oz. doughs, press into a ball, and allow to chill 30-40 minutes.Flatten a pie dough so as to start with a round dough.
Roll out to desired size and shape. Use a hard winter wheat like Harvest King, unbleached and unbromated, for best results when rolling out the dough.Use pie pan to confirm correct size.Fold dough in half.Place folded dough in pie pan.
Unfold and tuck the dough into the pie pan.Trim excess dough from edge. Excess can be used in other doughs.Crust is ready to be filled.Fill. Bake the pie in a deck oven at 400°F for 20-25 minutes to set the bottom crust. Reduce to 375°F, and bake for another 20-25 minutes until pumpkin is set in the middle of the pie.
The finished product, pumpkin pie.
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