The Best Pumpkin Pie Recipe A Great British Twist

Instructions:

1. Combine flour and salt in a food processor (or a bowl).
2. Add cold butter and shortening; pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs.
3. Gradually add ice water, pulsing (or mixing) until the dough just comes together.
4. Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
6. Carefully transfer the dough to the pie plate, trim the edges, and crimp or flute the crust.
7. Chill the prepared crust for at least 30 minutes (to prevent shrinking).
8. Preheat oven to 375°F (190°C).
9. Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans.
10. Bake for 15 minutes, then remove the weights and paper/foil.
11. Bake for another 5-7 minutes, or until the crust is lightly golden.
12. Let cool slightly.
13. In a large bowl, whisk together pumpkin puree, eggs, sugar, heavy cream, milk, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
14. Pour the pumpkin filling into the prepared crust.
15. Brush the crust edge with egg wash (optional).
16. Bake at 375°F (190°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 35-45 minutes, or until the filling is set but still has a slight jiggle in the center. (Insert a knife near the centre - if it comes out clean, its ready)
17. Let the pie cool completely on a wire rack before slicing and serving. This pumpkin pie recipe is a classic!