Makes 14 wedges, about 2" at the wide end.
For the crust:
- 2 cups all-purpose flour
- 1/4 pound cold butter (1 stick), cut in half-inch dice
- 1/4 cup vegetable shortening
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 6 tablespoons icewater
For the filling:
- 1 1/2 cups cooked puréed rutabaga
- 1 cup granulated no-calorie sweetener
- 1/4 cup light molasses
- 2 eggs, beaten with a fork
- 1 1/4 cups light cream
- 1/2 tsp ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Whipped cream for topping (optional)
Make the crust:
1. Place the flour, butter, shortening, sugar and salt in the bowl of a food processor and process briefly, until mixture looks like coarse corn meal.
2. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess.
3. Place the dough in a plastic food storage bag. Working through the bag, quickly press the dough into a ball, then refrigerate dough for at least an hour. (May be frozen at this point for future use.)
4. Roll the ball out to about 1/8" thick on a floured board. Butter the pie plate and line with the dough, trimming the edges even with the top of the pie plate. Refrigerate or freeze if not using immediately.
Make the filling:
1. Place all of the filling ingredients in a large bowl and beat with a spoon or a hand mixer until well-blended.
2. Pour the filling into the unbaked pie shell. (If the pie shell was refrigerated or frozen, allow it to come to room temperature before filling.)
3. Bake in a preheated 450º oven 15 minutes, then lower the temperature to 350º and bake until the filling is set (tester comes out clean), about 40 minutes.
Allow to rest at least five minutes before slicing and serving. Serve warm or at room temperature. May be made a day ahead of time and refrigerated. (Allow pie to come to room temperature or heat gently in the oven before serving.)
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