Pumpkin Sheet Pie

*** For this recipe it is best to make your pastry in two batches. You want to keep your pastry cold and handle the pastry as little as possible. This is best achieved if you make two smaller batches rather than one large batch. ***

1. In a food processor add 2 cups flour and 1/4 teaspoon salt, blend until incorporated.
2. Add 1/2 cup cold butter cubes and pulse until butter resembles crumbs.
3. Next, add 1/2 cup crisco/shortening in chunks and pulse until mixture resembles little crumbs (don’t overmix).
4. Slowly add 1/4 cup cold water and pulse until the dough forms into a ball (you may not need all the water, once the dough starts to come together stop adding water, you don’t want the dough to be wet).
5. Flatten dough into a rectangle, wrap in plastic and refrigerate for 30 minutes or overnight until ready to use.
6. Repeat steps 1 – 5. You should now have two rectangles of pastry.
7. While the pastry rests, make your filling. In a large bowl add all ingredients together; pumpkin puree, eggs, whipping cream, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg and vanilla. Whisk until smooth and well blended. Set aside.
8. Preheat oven to 375˚F. Set out a jelly roll pan approx. 18″ x 12″ x 1″.
9. Once both rectangles of dough have chilled, transfer to a work surface. First, cut one rectangle in half, wrap in plastic and place back in the fridge (note: this will be the pastry that you make decorative leaves from).
10. Next, combine the rest of the pastry to make one large rectangle (see images above for a reference).
11. Now, cut the long rectangle in half to create two squares. These rectangles will be your base for your pie. Work one piece at a time so it’s easier to roll out and place in the pan.
12. Tear two large pieces of parchment paper. Dust one piece with flour and place your pastry in the centre, dust with flour and place the other piece of parchment paper on top of the pastry. Using a rolling pin, gently roll pastry out in-between the parchment paper to a 10″ x 14″ rectangle.
13. Slowly peel back the top piece of parchment paper. Now using the bottom parchment paper carefully flip the dough into your pan leaving approx. 1″ overhang (the 14″ will line up with the 12″ length on your pan). You should now have half the pastry in your pan. Slowly peel the remaining parchment paper off and gently press your dough into the sides of the pan.
14. Repeat steps 12 and 13 with the remaining pastry and overlay your pastry so you have one large piece covering the entire pan. Patch any gaps and press the centre seam together.
15. Fold pastry edges under itself. Using a fork press gently to create a pattern around all the edges. Use the fork and prick the bottom of the pastry all over.
16. Place your entire pan into the freezer for 10 minutes. This is very important to firm up your pastry before baking.
17. Once pastry is firm and rested, pour your filling in and spread out evenly.
18. Make an egg wash; whisk 1 egg and 1 tablespoon of water together. Brush the egg wash over the edges of the pastry. Set egg wash aside.
19. Bake pie in the bottom third of the oven for 30 – 35 minutes or until the middle is no longer jiggly. Let pie cool on cooling rack.
20. Meanwhile, make your leaves to decorate the pie. Roll out your last piece of pastry on a floured work surface, cut out leaves and using a sharp knife draw veins on each leaf (optional). You’ll want approx. 28 leaves depending on the size of your cookie cutter. Place leaves on a cookie sheet and pop them in the freezer for 10 minutes.
21. Then brush with the remaining egg wash (and sprinkle with coarse sugar).
22. Bake leaves in the middle of the oven for 10-12 minutes, watching carefully.
23. Once pie and leaves have cooled, decorate the edges of the pie with your leaves.