Ingredients
1-1/4 cups all-purpose flour1/8 teaspoon salt1/2 cup shortening1 tablespoon vodka1 to 2 tablespoons ice water1 large egg1 tablespoon waterFILLING:1 can (15 ounces) pumpkin1 cup evaporated milk3/4 cup packed brown sugar2 large eggs1 teaspoon ground cinnamon1 teaspoon vanilla extract1/2 teaspoon salt1/2 teaspoon Chinese five-spice powder
Preparation
In a small bowl, mix flour and salt; cut in shortening until crumbly. Tossing with a fork, gradually add enough vodka and enough ice water for dough to hold together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight.
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill.
Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.
