Pumpkin Pie with Short Pastry Crust

Ingredients

• 16 ounces pumpkin
• 1 cup honey
• 2 tablespoons molasses
• 2 teaspoons cinnamon ground
• 1/4 teaspoon allspice ground
• 1/4 teaspoon cloves ground
• 1 pinch salt
• 4 large eggs
• 1 cup cream heavy
• 1/2 cup cranberries fresh
• cooked
• optional
• 1 cup flour
• all-purpose
• 1 pinch salt
• 4 tablespoons butter unsalted
• cut into bits
• 1 1/2 tablespoons vegetable shortening solid
• 3 tablespoons water cold

Instructions

1. SHORT PASTRY CRUST: Sift the flour and salt together into a large bowl.
2. With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs.
3. Add only enough water to make a soft dough.
4. Form into a ball, wrap in wax paper and chill for at least 1 hour.
5. PIE: Roll the crust dough on a lightly floured surface to a 18 inch thickness and place in the bottom of a 10 inch pie pan.
6. Trim and flute the edges.
7. Preheat the oven to 450F (230C).
8. Combine the pumpkin, honey, molasses and spices in a food processor and process until well blended.
9. With the processor on, add eggs one at a time, processing a few seconds after each addition.
10. Transfer to a large bowl.
11. Beat the cream in a large bowl until doubled in volume.
12. Fold into the pumpkin mixture.
13. Pour into prepared pie shell and bake 10 minutes.
14. Reduce the heat to 350F (180C) F and bake until a toothpick inserted in the center comes out clean, about 40 minutes longer.
15. Arrange cranberries in a circle on top of pie if desired.