Mabel Kirk's Butternut Squash Pie

Directions

1. 1

   CRUST----- 2 2/3 c Flour 1 t Salt 1 c Shortening 7 tb -- Water, ice -----FILLING----- 2 c Butternut squash -- cut into -1" cubes, cooked & d

2. 2

   For crust, combine flour and salt in med bowl

3. 3

   Cut in shortening with pastry blender or two knifes until flour forms pea-sized chunks

4. 4

   Sprinkle one tablespoon of the ice water over one small section of flour mixture and mix lightly with a fork

5. 5

   Repeat, rotating bowl, one section at a time

6. 6

   Form two-thirds of dough into lg ball, then press down to form a 5-6" diameter "pancake" (remainder of dough can be rolled out into a rect-

7. 7

   Sprinkle flour on rolling (preferably taped-down pastry cloth) and, with flour-dusted rolling pin, roll dough into circle until dough is abo

8. 8

   Trim one inch larger than inverted 10" Pyrex pie plate