Dessert: Pumpkin Mascarpone Pie

Recipe by Sarah Patterson Scott The Italian cream cheese, mascarpone, lightens up the filling and topping.

Ingredients

1 1/2 cups unbleached all purpose flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
1/4 cup (or more) ice water

Instructions

Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
Preheat oven to 350 °F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.

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