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1
Make the pastry: Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal.
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2
Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together.
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3
Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 thick, evening up rough edges.
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4
Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3 larger than the pan you plan to use.
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5
To transfer pastry to pan, lay rolling pin across center of pastry circle, fold half of pastry over pin and ease into pan; press lightly.
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6
Seal any cracks or holes by pressing dampened scraps of pastry on top.
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7
Trim pastry so it hangs evenly 1 over rim, roll overhang under even with rim and crimp or flute.
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8
Make pastry as directed and fit into a 9 pie pan, making a high fluted edge; brush with egg white and chill 1 hour.
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9
Preheat oven to 450F.
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10
For the filling, mix pumpkin and sugar until sugar dissolves.
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11
Add remaining ingredients, stirring well to blend.
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12
Set pie shell on pulled-out center oven shelf, then pour in filling.
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13
Bake 10 minutes, reduce heat to 350F., and bake 30-35 minutes longer until a knife inserted midway between center and rim comes out clean.
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14
Serve warm or at room temperature.
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15
Good topped with sweetened whipped cream.
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16
Pastry Variations:
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17
Processor Pastry: Place flour and salt in work bowl of a food processor fitted with the metal chopping blade and snap motor on and off once or twice to blend.
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18
Cut 3 tablespoons very cold butter and 2 tablespoons very cold vegetable shortening into small pieces and scatter over surface of flour mixture; cut in using 4-5 one-second churnings of the motor (mixture should be the texture of coarse meal).
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19
Sprinkle 1 1/2 tablespoons water over surface of fat-flour mixture and mix in by snapping motor on and off twice; repeat with another 1 1/2 tablespoons water, then repeat a third time, working in remaining 1 tablespoon water.
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20
Mixture will be crumbly, but do not mix further because you will toughen the pastry.
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21
Transfer pastry to a piece of plastic food wrap, shape into a pone about 5 across, patting stray crumbs firmly into place.
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22
Wrap and chill 30-40 minutes before rolling.
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23
Note: Do not double this recipe for a two-crust pie (its impossible to make tender pastry in quantity).
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24
Instead, make two batches of this recipe.
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25
Nutritional count same as basic recipe.
