Canadian PERFECT PUMPKIN PIE

Use canned, unseasoned pumpkin -- not pumpkin pie filling -- for this pie.

1/2 recipe Perfect Pie Pastry (recipe below)

2 cups pumpkin
1 1/2 cups whipping cream
1/2 cup brown sugar
1/4 cup maple syrup
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
2 eggs

Preheat oven to 425 F.Combine all filling ingredients and beat until well mixed. You may use an electric beater; whisking by hand will also work.

Pour into prepared pie crust. Bake for 15 minutes and then reduce heat to 350 F for about 45 minutes or until the filling is set and a toothpick inserted into the middle comes out clean. Makes 8 servings.

PERFECT PIE PASTRY

This easy, no-fail, flaky all-purpose pastry can be made by hand or in the food processor. Use this pastry for quiches and fruit or meat pies.

3 cups all-purpose flour
1 teaspoon salt
3/4 cup butter
1/4 cup shortening
1/2 cup cold water
1 tablespoon white vinegar or lemon juice

Sift together flour and salt in a large bowl. Blend in butter and shortening until the mixture resembles coarse breadcrumbs.

Combine water and vinegar or lemon juice in a measuring jug. Sprinkle the liquid over the flour mixture. Using your fingers, work the liquid in and gather the dough into a ball. Divide the dough into two equal pieces.

Roll out as needed or wrap the dough in plastic wrap and chill. Makes enough pastry for one 9-inch or 10-inch two-crust pie or 2 single-crust pies.

Toronto Globe and Mail