Proper Pumpkin Pie My Easy Thanksgiving Classic

Instructions:

1. Combine flour and salt in a food processor (or 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 disc, wrap in plastic wrap, and chill for at least 1 hour.
5. Halve pumpkin, scoop out seeds, and roast cut-side down until soft.
6. Cool then blend the flesh till smooth, if too watery press in muslin to get some water out.
7. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, spices, and salt.
8. In a separate bowl, whisk together eggs, heavy cream, whole milk, and vanilla extract.
9. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
10. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle.
11. Carefully transfer the dough to the pie plate and crimp the edges decoratively.
12. Consider blind baking if your filling is very liquidy. Place parchment paper on the dough, then add pie weights or dried beans. Bake for 15 minutes, then remove weights/parchment and bake for an additional 5-10 minutes until lightly golden. Let cool before adding the filling.
13. Pour the pumpkin filling into the prepared pie crust.
14. Bake at 375°F (190°C) for 50-60 minutes, or until the filling is set but still has a slight wobble in the center.
15. Let cool completely on a wire rack before serving.