Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoon cold vegetable shortening
- 1/4 teaspoon salt
- 2 teaspoon to 4 tablespoons ice water
- 1 1/4 cup all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoon cold vegetable shortening
- 1/4 teaspoon salt
- 2 teaspoon to 4 tablespoons ice water
- 3/4 cup canned solid-pack pumpkin
- 2 tablespoon packed light brown sugar
- 1 tablespoon large egg, lightly beaten
- 2 tablespoon sour cream
- 1/8 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 1/4 cup all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoon cold vegetable shortening
- 1/4 teaspoon salt
- 2 teaspoon to 4 tablespoons ice water
- 3/4 cup canned solid-pack pumpkin
- 2 tablespoon packed light brown sugar
- 1 tablespoon large egg, lightly beaten
- 2 tablespoon sour cream
- 1/8 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 3/4 cup light corn syrup
- 1/2 cup packed light brown sugar
- 3 cup large eggs, lightly beaten
- 3 tablespoon unsalted butter, melted and cooled
- 2 teaspoon vanilla
- 1/4 teaspoon finely grated fresh lemon zest
- 1 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1 1/3 cup pecans (5 1/2 ounces), chopped if desired
Preparation
Baking Directions:
Make pie shell:Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Drizzle evenly with 2 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again.
(Do not overwork, or pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 4 portions.
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk.
Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch glass or metal pie plate.
Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively.
Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
While shell chills, put oven rack in middle position and preheat oven to 375° F.
Line shell with foil and fill with pie weights, then bake until pastry is set and pale golden on rim, about 20 minutes.
Carefully remove foil and weights and bake shell until pale golden all over, 6 to 10 minutes more.
Cool on a rack.
Make pumpkin filling: Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
Make pecan layer: Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a bowl, then stir in pecans.
Assemble and bake pie: Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it.
Bake pie until crust is golden and filling is puffed, about 35 minutes.
(Center will still be slightly wobbly; filling will set as it cools.)
Cool completely on rack.
Serve at room temperature.
Tips:
Cooks' note: Pie can be baked 4 hours ahead and kept, uncovered, at cool room temperature.
Pie can also be baked 1 day ahead and chilled, loosely covered with plastic wrap.
Reheat in a preheated 350° F oven until crust is crisp, about 15 minutes.
