All-Purpose Flour (1 1/2 cups)
Granulated Sugar (1 Tbsp)
Salt (1/2 tsp)
Baking Powder (1/8 tsp)
in a food processor and pulse.
Add the pieces of
Unsalted Butter (1/3 cup)
Vegetable Shortening (3 Tbsp)
and pulse until you have coarse crumbs.
Add half of the
Water (1/4 cup)
and pulse a few times to incorporate. Add the remaining water and pulse until the mixture is just evenly moistened and very crumbly.
Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc and wrap it in plastic. Refrigerate for at least 45 minutes to rest.
Remove the dough from the refrigerator. Dust your work surface lightly with flour and sprinkle a little flour over the dough. Use your hands to work the dough into a smooth disc, careful not to over-work it.
Roll the dough into a 14-inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9-inch deep-dish pie pan (should be at least 1 1/2 inches deep). Gently fit the dough into the pan by easing it inwards. If it tears, patch it right back up.
Trim the edges to 1/2 inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust then press the rim against the lip of the pan to form an even edge. Lastly, crimp the rim using your fingers.
Freeze the crust for at least 15 minutes while you preheat the oven to 375 degrees F (190 degrees C).
Remove the pie crust from the freezer and place it on a baking sheet. Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights and bake for 25 minutes.
Take the crust out of the oven; remove the parchment paper and beans or pie weights and tent the edges from getting too dark. Bake for another 20 minutes or until dough is dry and golden. If the bottom puffs up, gently press it down with a flat spatula.
Remove the pie crust and take off the foil. In the meantime, reduce the oven temperature to 325 degrees F (160 degrees C).
To make the filling, whisk together
100% Pumpkin Purée (1 can)
Granulated Sugar (1/2 cup)
Brown Sugar (1/2 cup)
All-Purpose Flour (2 Tbsp)
Salt (1/2 tsp)
Ground Cinnamon (1 tsp)
Ground Ginger (1 tsp)
Ground Nutmeg (1/2 tsp)
Ground Cloves (1/8 tsp)
Ground Black Pepper (1/8 tsp)
Evaporated Milk (1 1/4 cups)
in a large bowl.
Pour mixture into the pre-baked crust and bake for 50-60 minutes.
Cool the pie on a baking sheet on a rack for a few hours. Slice and refrigerate until ready to serve.