Grandma Haug's Pumpkin Pie Start with the crust. 1 cups all purpose flour 1/4 teaspoon salt 1/4 tablespoon sugar 1/2 cup COLD butter this is half a stick 1/2 teaspoon white vinegar 1 egg Combine the ingredients, cutting up the cold butter into little bits. Add water in small amounts as you mix. At first there'll be too little water and it won't stick together. If you get too much water it will become gluey; just add a little more flour. Use your hands. You will be able to feel the wetness and dryness as you mix. Mix as little as possible. Abruptly the whole thing will start to cohere into one single blob. This will be our bottom crust. Put the blob onto wax paper or foil in the refrigerator. It should sit there 30 minutes and get nice and firm and cold. While the crust dough is cooling in the refrigerator, prepare the pumpkin filling. Slice into quarters and remove all the seeds and stringy bits with a large spoon. Place the quarters into a large pot with water, low heat to steam them. Steam for 20 minutes (make sure there is enough water) so the pumpkin is soft and spoonable. Remove hot pumpkin from steamer, cool with cold water, and spoon the flesh off the skin. Place the pumpkin flesh into blend-safe dish. Use your motorboat immersion blender to turn the pumplin into a nice smooth paste. Now add.... 2 eggs 1 tiny can of evaporated milk 1 cup sugar 1/2 tsp salt 2 tsp cinnamon 3/4 tsp nutmeg 3/8 tsp cloves 3/8 tsp allspice 3/8 tsp ginger Mix all the above with a few more seconds of the blender. Now finish the pie crust: Dust your work surface, hands, and rolling pin with plenty of flour. Push the blob of cold dough down firmly onto the work surface. Begin rolling it out, making sure that ... the rolling pin is kept floured; the work surface is kept floured; the dough is turned over and redusted frequently: every five rollings. It is this frequent redusting that keeps the dough from gluing itself to the rolling pin or to the work surface. When it gets to be a bit bigger than your pie tin, butter the pie tin, and drape the crust over the tin. Smooth it out, and trim off the edges. Preheat the oven to 425 F. Pour the pumpkin filling into the pie. Bake @ 425 F for 15 min. Then decrease temp to 350 F for 45 more minutes. To tell if the pie is done, stick a butter knife into it. If it comes out clean and dry then your pie is done. Remove from the oven and let cool. (Keep dogs, children, and cats away) Serve with ice cream.