12 tablespoons butter unsalted cold cut into small pieces ()
0.5 teaspoon vanilla extract
4 tablespoons vegetable shortening cold
Equipment
food processor
oven
whisk
plastic wrap
aluminum foil
Directions
Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans.
Transfer to the oven and bake until the edges are golden, 20 to 25 minutes.
Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes.
Transfer to a rack and let cool completely.
Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar.
Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly).
Transfer to a rack; let cool completely.
Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal.
Add the butter and pulse until it is in pea-size pieces.
Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.
