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Pumpkin Orange

A home-style Pumpkin Orange made with All Purpose Flour, Salt, Chilled Unsalted Butter Cut Into Inch, Ice Water, and Dark Brown Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 1/4 cup
• 1/4 tsp
• 5 tbsp
• 2 tbsp
• 1 cup
• 1 1/4 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Whisk flour and salt in medium bowl to blend. Add butter and shortening. Rub in with fingertips until very coarse meal forms.

2. 2

   Sprinkle with 2 tablespoons water.

3. 3

   Toss until moist clumps form, sprinkling with more water by teaspoonfuls if mixture is dry.

4. 4

   Gather dough into ball; flatten into disk.

5. 5

   Wrap in plastic and chill at least 1 hour.

6. 6

   Preheat oven to 375F.

7. 7

   Roll out dough on lightly floured surface to 12-inch round.

8. 8

   Transfer to 9-inch-diameter glass pie dish.

9. 9

   Fold overhang under and crimp decoratively.

10. 10

    Pierce dough all over with fork.

11. 11

    Freeze 15 minutes.

12. 12

    Line crust with foil; fill with dried beans or pie weights.

13. 13

    Bake until sides are set, about 12 minutes.

14. 14

    Remove foil and beans.

15. 15

    Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer.

16. 16

    Transfer crust to rack.

17. 17

    Reduce oven temperature to 350F.

18. 18

    Whisk pumpkin and brown sugar in medium bowl to blend.

19. 19

    Add all remaining ingredients and whisk until blended.

20. 20

    Pour filling into crust.

21. 21

    Bake pie until filling is set in center, about 1 hour.

22. 22

    Transfer pie to rack; cool 30 minutes. Chill uncovered until cold, at least 3 hours.