Secret Pie Crust - cooking recipe

Ingredients

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)

Preparation

Grease\twell
three (1 pound) coffee cans and fill each 2/3 full.
Bake
1
hour
at
350\u00b0.
Let
cool\tfor 10 minutes before removing
from pan.
Bread may be stored several weeks in refrigerator
or freezer in washed and dried cans.\tYou may substitute\tthree
8
1/2-inch
bread pans for coffee cans, if desired, but
I
recommend using the coffee cans, they seem to turn out better.