Cookie crust pie shell puts finish on pumpkin pie

2013-11-13T00:00:00Z Cookie crust pie shell puts finish on pumpkin pie The Billings Gazette
November 13, 2013 12:00 am

Dear Joyce: My mom got this recipe from an older cookbook, and this is the pumpkin pie we make.

Our pumpkin pie

1 cup sugar

1 tbsp. flour

1/2 tsp. salt

1 tsp. ground ginger

3/4 tsp. cinnamon

1/8 tsp. nutmeg

2-1/2 cups canned pumpkin or fresh pumpkin puree

2 tbsp. molasses

2 tbsp. butter

3 eggs

1-1/2 cups milk

*Cookie crust pie shell

Combine sugar, flour, salt, ginger, cinnamon and nutmeg. Add pumpkin, molasses and melted butter; whisk or stir well to combine. Beat egg slightly, then stir in milk, blend into pumpkin mixture. Pour filling into chilled unbaked pie shell and bake in preheated 425 degrees oven about 40 minutes or until golden brown and set.

*Cookie crust pie shell

1-1/4 cups sifted flour

1/4 tsp. salt

2 tbsp. sugar

1/2 cup butter softened

1 egg yolk

1 tbsp. lemon juice

Spoon flour and salt into large mixing bowl. Push to sides, leaving space in center. Drop sugar, butter, egg yolk and lemon juice into center space. Cream center ingredients, gradually working in the flour. Gather dough into a ball, then knead a few times on flat surface. Wrap in waxed paper and chill until ready to use (at least an hour).

On lightly floured surface, roll dough out until slightly larger than pie plate. Fit loosely into the plate then turn edge under all around; flute. Place shell in freezer or refrigerator to chill while preparing filling. This pie shell can be prepared ahead and frozen.

Horseradish sauce

3 tbsp. butter

3 tbsp. flour

3/4 cup beef broth

3/4 cup milk

Salt and white pepper to taste

3 tbsp. prepared horseradish

1 tsp. dry mustard

2 tbsp. heavy cream

Melt butter in small heavy pan; blend in flour with a whisk. Heat broth and milk, add to butter/flour mixture, stirring with whisk over medium heat until smooth and thick,. Season with salt and pepper and simmer gently 10 minutes to remove any raw flour taste. Add horseradish, mustard and cream. Stir and serve. Makes about 1-1/2 cups. Adele, Columbus.

Dear Adele: Your family must have working tastebuds, because there are many flavors to enjoy in your pie and horseradish recipes. Thank you for sharing.

Dear Joyce: This recipe is from a Montana pioneer who came to Montana in 1916 and filed squatters rights on a homestead between Landusky and the Missouri river, five miles south of Kid Curry’s ranch. Luckily Kid was gone. The cookbook this recipe came from is called the First Ladies’ cookbook, Montana centennial edition. E.E. “Boo” MacGilvra, was elected to the state Senate in 1932 and at one time served as president of the Montana Historical Society. He was living in Butte when he retired.

As for the bean recipe, he claimed he was the champion bean baker this far north.

Boo’s baked beans

2 cups small navy beans

1 green pepper

1 large onion

1 cup chopped celery

1 large can tomatoes

3 tbsp. molasses

3/4 pound salt pork

salt and pepper

Soak beans overnight. Boil with pinch of soda until skins peel by blowing on them. Drain. Alternate beans and vegetables and pork cut into 2-inch square in bean pot. Cover with water and bake in slow oven at least 12 hours. Add water as necessary to keep moist.

I do get a kick out of reading some of these old cookbooks. A reader, Billings.

Dear reader: And I do enjoy hearing from readers like you. Anytime you get the urge, write again.

Dear Joyce: I am writing to request help for a recipe for what my mom and family called Norwegian flatbread. I know the recipe is made with whole wheat flour, graham flour, lard (or Crisco . . . not butter), and buttermilk. You mix as you would if making lefse, however you let the dough rest a bit before working with it by covering with a damp cloth. You roll into balls and roll the dough like lefse and bake on a griddle. Let it brown evenly and remove from griddle and place in a low temperature oven to dry it out the rest of the way and sometimes you let it brown more and it will get brown around edges and that is even more of a treat. You eat this by breaking it apart and putting butter on it.

Almost like a hardtack, but thinner and the ingredients are so much different. My mom passed away 6 years ago and I have not found her recipe. Maybe someone in the reading world will be able to help me. Thanks for your time and all the wonderful recipes you pass on to all of us. Janet Klein, Miles City.

Dear Janet: This column has the most helpful readers, and I’m sure the Scandinavian among them will have recipes for you. Thank you for your request.

Send recipe and requests to Just ask Joyce, in care of the Billings Gazette, P.O. Box, 36300, Billings, MT 59207 or email to

Copyright 2014 The Billings Gazette. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Follow The Billings Gazette

Popular Stories

Get weekly ads via e-mail

Featured Businesses