4 tablespoons butter unsalted cold cut into 1/2-inch pieces
2 tablespoons vegetable shortening
8 servings whipped cream for serving
Equipment
food processor
bowl
baking paper
oven
whisk
plastic wrap
aluminum foil
Directions
Make the dough: Pulse the flour, granulated sugar and salt in a food processor.
Add the shortening; pulse until it disappears, about 30 seconds.
Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
Preheat the oven to 350 degrees F.
Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes.
Line the crust with foil, then fill with pie weights or dried beans.
Bake until the edges are golden, about 20 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 to cool completely.
Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl.
Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack.
