Classic Pumpkin Pie Recipe

Instructions

For Crust:

1. Prepare ¼ cup ice-cold water and keep in fridge. In a food processor bowl, pulse the flour, salt, shortening, and 2 tablespoons butter until combined. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 2 tablespoons ice cold water over mixture and pulse until dough starts to come together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and knead into a disk on a lightly floured surface. Wrap in plastic wrap and chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature 15-30 minutes before rolling out.
2. Roll out dough on a lightly floured surface and fit into a 9-inch round pie dish. Press the dough into the bottom and up the sides. Trim the overhanging dough, leaving about 2-inches. Fold overhanging dough under itself and crimp the edges. Chill while you make the filling.

Filling:

1. Heat oven temperature to 425 degrees F. In a medium bowl, gently whisk all the ingredients until combined. Alternatively, combine all the ingredients in the bowl of a food processor and process until smooth. Pour the filling into the prepared crust. Place pie dish onto a baking sheet and bake for 15 minutes. Reduce the temperature to 350 degrees F and bake for additional 30-40 minutes or until the center is almost set. It should still be jiggly. Remove from oven and let pie cool on a rack completely, about 2 hours.