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1
For the crust: Combine flour and salt in food processor bowl, and pulse.
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2
Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
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3
Combine beaten egg and 3 tablespoons ice water.
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4
Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, 10 seconds.
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5
Turn onto work surface, and press firmly into disc, adding drops of water if dough feels dry.
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6
Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
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7
Roll dough into 15-inch round on lightly floured surface, and fit into shallow 9-inch pie pan.
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8
Trim and crimp edges.
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9
Refrigerate 1 hour.
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10
Meanwhile place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour.
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11
Line chilled pie pan with aluminum foil and fill with dried beans or pie weights.
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12
Bake 25 minutes.
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13
Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes.
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14
Lower heat to 300.
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15
While crust bakes, prepare filling: combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth.
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16
Add squash puree, and process until smooth.
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17
With machine running, pour in heavy cream, and process to combine.
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18
Scrape filling into hot prebaked shell, and bake on pizza stone until filling is set 2/3 in from perimeter and center still jiggles, about 40 minutes.
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19
Remove from oven, and cool to room temperature on rack.
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20
Garnish with whipped cream, candied squash and ginger relish if desired.
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21
Serve.
