Make the crust: In a large bowl, whisk together the flour, sugar and salt, until thoroughly combined.The dough can also be made in a food processor, but be careful not to over mix.
Add the cold shortening and butter. Cut in with a pastry blender or two knives, until the mixture combines into small pieces no larger than the size of peas and resembles coarse meal.
Gradually add the cold water one tablespoon at a time and toss with a fork, until the mixture begins to stick together and starts to clean the sides of the bowl.
Test the dough by grabbing some and pressing it between your fingers to see if it sticks together. If it still seems a bit dry and crumbly, add a little more water, toss to combine and check it again.With your hands, gather the dough and press it into a ball.
Places the dough ball onto a piece of plastic wrap and flatten into a disk about one half inch thick.Wrap the dough in the plastic wrap and place in the refrigerator for at least one hour or overnight, before rolling.
It is crucial that the dough chill or it will be too hard to handle, so a minimum of 1 hour is required.Remove the dough from the fridge about 10 minutes before rolling.
Lightly flour your work surface, rolling pin and the dough.Roll the dough from the center outward into about a 12 inch circle.
To prevent the dough from sticking, place a little more flour on your surface every few turns and lightly flour you rolling pin when needed.If the edges begin to come apart, press them back together, as you roll.
Measure the dough: Take your pie plate and turn it over and place it on your rolled dough.There dough should be about 1-2 inches larger than your pie plate.
To move the dough to the plate: Lightly flour your rolling pin.Starting at the top of the dough, gently roll the dough around the rolling pin, towards you.
Lift the rolling pin, so that you’re holding the dough above your plate.Unroll the dough into a 9 inch pie plate (glass if possible) leaving about one inch overhang.
Gently position the dough evenly and gently press the dough into the plate.Tuck the edges under and crimp or press down with the tines of a fork.
Cover the dough lightly with plastic wrap and refrigerate for about 20-30 minutes, before filling and baking.I have put it in the freezer for 10-15 instead, when I’ve been in a hurry.Chilling prevents the fats from melting too quickly and produces a better end result.
Position your oven rack in the center position.Preheat oven to 218C degrees.This should be done at least 15-20 minutes before baking the pie.While the oven heats and the pie shell chills, make the filling.
Into a large bowl, add the pumpkin spice, sugar and salt.Using a wire whisk, mix thoroughly, until combined.Add the pumpkin puree, evaporated milk, eggs and vanilla.
Whisk all ingredients until thoroughly combined, but do not over mix.Scrape the sides and bottom of the bowl with a rubber spatula to be sure everything is mixed thoroughly.
Remove the pie shell from the fridge and place it onto a baking sheet.Pour the filling into the unbaked crust. Bake at 425 degrees F for 15 minutes.
Reduce oven temperature to 350 degrees F and continue to bake for about another 45-50 minutes or until a tester or toothpick inserted in the pie, about 1 inch from the edge, comes out clean.The pie continues to cook while cooling.
Remove from oven and place on a wire rack to cool completely.Refrigerate for at least 2 hours, but preferably overnight, before serving.
Best served the next day, so the flavors get a chance to mingle.Top with Whipped Cream. Enjoy!