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1
Blend flour, sugar, and salt in processor 5 seconds.
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2
Add shortening and butter.
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3
Using on/off turns, blend until coarse meal forms.
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4
Add 3 tablespoons ice water; blend briefly.
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5
Add more ice water, 1 teaspoon at a time, and blend, using on/off turns, until moist clumps form.
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6
Gather dough together; flatten into disk.
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7
Wrap in plastic and chill at least 1 hour and up to 1 day.
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8
Preheat oven to 400F.
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9
Roll out dough on lightly floured surface to 13-inch round.
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10
Transfer dough to 9-inch-diameter glass pie dish.
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11
Trim overhang to 3/4 inch.
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12
Fold overhang under and crimp edge decoratively.
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13
Pierce crust all over with fork.
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14
Freeze 10 minutes.
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15
Line crust with foil; fill with dried beans or pie weights.
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16
Bake crust until sides are set, about 25 minutes.
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17
Remove foil and beans.
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18
Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer.
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19
Remove from oven; brush crust with some of egg white to seal.
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20
Reduce oven temperature to 350F.
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21
Mix flour and brown sugar in medium bowl.
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22
Add butter; cut in with back of fork until blended and even-size crumbs form.
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23
Combine 1 cup hot water and espresso powder in another medium bowl.
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24
Add baking soda.
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25
Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.
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26
Sprinkle crumb mixture over hot crust.
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27
Pour in molasses mixture.
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28
Bake pie until filling is set in center, about 35 minutes.
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29
Transfer pie to rack; cool completely.
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30
Sift powdered sugar over pie.
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31
Cut into wedges and serve with ice cream.
