Position rack in lower third of oven and preheat to 425° F. In bowl of food
processor, pulse flour, salt and 1 tsp granulated sugar once to combine. Add
butter and shortening and process in short pulses until pea-size crumbs form,
20-25 seconds. Gradually add water, while pulsing, to form large, moist crumbs,
10 seconds more. Turn dough out onto a lightly floured surface. Press mixture
together with hands and shape into a round flat 5" disk. Cover with plastic
wrap and refrigerate, at least one hour. On a floured surface, roll out dough to
1/8" thickness and about 12" round to fit a 9" deep dish pie pan.
Fit dough into pan leaving 1" overhang around rim. Fold overhanging dough
under itself and shape into an upstanding edge. Flute dough around rim with
thumb or crimper. Poke holes in dough with a fork and bake until golden and
crisp 15-20 min. Remove from oven and cool slightly. Reduce oven temperature
to 350° F. In a mixing bowl, beat Muirhead
Pecan Pumpkin Butter, eggs, sugar, and cream together until smooth. Transfer
filling to pie shell and bake until filling sets, 45-50 min. Cool pie to room
temperature and serve slices with freshly whipped cream. Serves 8-10.
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