How To Make Pumpkin Pie from WildFlour Pastry - Best Recipe | Charleston Magazine

Ingredients

• 1/2 cup cold water
• 2½ cups plus 2 Tbs. all-purpose flour
• 1/2 Tbs. kosher salt
• 1/2 Tbs. granulated sugar
• 3/4 packed cup shortening, chilled and cubed
• 6 Tbs. (3 oz.) unsalted butter, cold and cubed
• 1 egg whisked with 2 Tbs. water for egg wash
• 3/4 cup maple syrup
• 1 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 2 large eggs
• 1 (15 oz.) can pumpkin puree
• 1 (12 oz.) can evaporated milk