Pumpkin Pie

Ingredients

• 1 1/4 cup sunbleached all-purpose flour (6 1/4 ounce s1/177 grams)
• 1/2 teaspoon table salt
• 1 tablespoon sugar
• 6 tablespoon s (3/4 stick) cold unsalted butter , cut into 1/4-inch slice s
• 1/4 cup vegetable shortening , cold, cut into two piece s
• 2 tablespoon svodka , cold (see note)
• 2 tablespoon scold water
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs plus 2 large yolks
• 1 teaspoon vanilla extra ct
• 1 (15-ounce) can pumpkin puree
• 1 cup drained can died yams from 15-ounce can (see note)
• 3/4 cup sugar
• 1/4 cup maple syrup
• 2 teaspoon sgrated fresh ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon table salt

Instructions

1. {'@type': 'HowToSection', 'name': 'FOR THE CRUST:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Process 3¾ ounces all purpose flour, 1 tablespoon sugar,and ½ teaspoon table salt in food processor until combined, about two 1 second pulses.
2. Add 6 tablespoons cold unsalted butter, cut into ¼ inch slices, and ¼ cup cold vegetable shortening, cut into two pieces and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour.'}, {'@type': 'HowToStep', 'text': 'Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
3. Add remaining 2½ ounces all purpose flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
4. Empty mixture into medium bowl.'}, {'@type': 'HowToStep', 'text': 'Sprinkle 2 tablespoons cold vodka and 2 tablespoons cold water over mixture.
5. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
6. Flatten dough into 4 inch disk.
7. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.'}, {'@type': 'HowToStep', 'text': 'Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12 inch circle about ⅛ inch thick.'}, {'@type': 'HowToStep', 'text': 'Roll dough loosely around rolling pin and unroll it onto 9 inch pie plate, leaving at least 1 inch overhang around edge.
8. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
9. Refrigerate 15 minutes.'}, {'@type': 'HowToStep', 'text': 'Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees.
10. Trim overhang to ½ inch beyond lip of pie plate.
11. Fold overhang under itself; folded edge should be flush with edge of pie plate.
12. Using thumb and forefinger, flute edge of dough.
13. Refrigerate dough lined plate until firm, about 15 minutes.'}, {'@type': 'HowToStep', 'text': 'Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights.
14. Bake on rimmed baking sheet for 15 minutes.'}, {'@type': 'HowToStep', 'text': 'Remove foil and weights, rotate plate, and continue to bake until golden brown and crisp, 10 to 15 minutes longer.
15. Remove pie plate and baking sheet from oven.'}]}