Butternut Squash Pie
INGREDIENTS
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1 1/4 cups/183 grams all-purpose flour
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Scant 1/2 teaspoon salt
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2 tablespoons/23 grams solid vegetable shortening , chilled
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5 tablespoons/71 grams cold unsalted butter , in 5 pieces
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1 large egg , beaten
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2 large eggs plus 2 egg yolks
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1 1/2 teaspoons vanilla extract
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1/2 cup/100 grams dark brown sugar
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1/4 cup/50 grams granulated sugar
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1/4 teaspoon fine sea salt
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1 1/2 teaspoons ground ginger
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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Pinch cayenne pepper
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1 1/2 cups/355 grams roasted squash purée (see note)
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1 1/4 cups/295 milliliters heavy cream
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Whipped cream , for garnish (optional)
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3/4 cup finely diced peeled butternut squash
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1 1/2 tablespoons finely diced lemon peel (cut from thin lemon slices)
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1 1/2 tablespoons lemon juice
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3 tablespoons sugar
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Scant 1/2 teaspoon salt
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2 tablespoons finely diced candied ginger
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