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. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
This recipe makes 2 – 9″ crusts, so split the ball in 2, and freeze one half for later.
Press the crust into a 9″ pie plate.
Bake the empty crust in a preheated 400 degree oven for 20 minutes. To do that, cover the pie dough with tin foil, making sure all the edges are covered. Fill the liner with rice to keep the crust flat during baking (see the picture below).
When the crust is done, remove it from the oven, and turn your oven down to 375 degrees.
Making the Pie Filling:
While the crust is baking, make the pie filling.
In a bowl whisk together the eggs.
In a separate bowl, combine pumpkin puree, cream, sugars and spices.
Then add the whisked eggs to the pumpkin mixture, and mix thoroughly.
Pour the pie filling into the hot pie crust, and 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.
Serve with ice cream or whipping cream! Yum yum!
You can also use butternut squash puree for this pie.