Dessert: Spirited Pumpkin Pie

Pumpkin pies have long been favored in New England; there is a recipe for a "pompkin" pie in Amelia Simmons's 1796 American Cookery. New England colonists, in spite of their puritanical reputation, were known to enjoy a tot of rum now and then. And if the

Ingredients

1 1/2 cups all purpose flour
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 to 4 tablespoons ice water

Instructions

Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
Preheat oven to 450 °F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375 °F.

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