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1
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--- PIE CRUST --- Combine flour, sugar and salt in food processor; pulse to blend. Add butter and shortening and cut into flour mixture using on/off turns. When mixture resemble coarse meal, transfer to large bowl. Combine 2 tablespoons ice water and the cider vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding additional 1 tablespoon ice water if necessary.
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2
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Gather dough into a ball and flatten ball into a disk. Wrap in plastic and chill 30 minutes or up to 4 days. Well-wrapped dough can be frozen up to 2 weeks. Allow dough to soften slightly at room temperature before continuing.
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3
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Roll out dough on lightly floured surface to 12 inch round. Carefully transfer to 9-inch pie pan. Press into pan. Trim and decoratively crimp edges if desired. With the excess pie crust, use leaf shaped cookie cutter to make decorative pieces and put them in another pie plate to bake separately. Let pie crust and decorative pieces stand in refrigerator for 2 hours or over night. Freeze until firm, about 15 minutes. Preheat oven to 400 degrees F. Whip together 1 egg white plus 1 Tbsp water, and brush the mixture on both the pie crust & decorative pieces. Sprinkle a mixture of white sugar & cinnamon onto the decorative pieces. Bake both pie plates until just golden, about 15 minutes. Reduce oven temperature to 350 degrees F.
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4
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--- FILLING --- Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended. Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and butter, then buttermilk. Pour filling into crust. Bake until set (center will puff slightly) about 45 minutes. Cool approx. 15-20 minutes, then arrange the decorative pieces as desired on top. Cool completely.
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