Butternut Squash Pie

Directions

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