With a pie cutter, cut in the shortening until the particles are pea sized.
Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
Press into a ball.
Split the pie dough ball into 2 balls, one with 2/3 of the dough, and 1/3 the rest.
On sheets of parchment paper, roll out the 2 balls of dough. The parchment paper makes it really easy to pick up the dough to press it into a pie plate.
Press the larger crust into a 9″ pie plate. Set aside the smaller section of dough (you will use this later for the decorative crust).
First we will bake the empty crust in the 400 degree oven for 20 minutes. To do that, lay a sheet of tin foil over the pie dough, making sure all the edges are covered. Fill the tin foil liner with rice to keep the crust flat during baking. Bake for 20 minutes.
When the crust is done, remove it from the oven, and turn your oven down to 375 degrees.
Making the Pie Crust Decorations
Use the smaller pie crust dough ball to make the crust shapes.
Using a pie crust cutter or even small cookie cutters, cut out little shapes for the top of the pie crust. Set aside until it’s time to decorate.
Making the Pie Filling:
While the crust is baking, make the pie filling.
In a bowl whisk together the eggs.
Add the pumpkin puree, cream, sugars and spices and mix until smooth.
Pour the pie filling into the hot pie crust.
Now it’s time to decorate your pie! Lay the pie crust shapes out along the edge of the pie or any where that you like!
Bake in a 375 degree oven for 35 to 45 minutes more. You will know the pie filling is set by when you move the dish, and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
Let the pie cool completely before serving. It needs this time for the filling to set completely.