Pumpkin Pie with Toffee Walnut Topping

Instructions

1. Blend flour, sugar and salt in a food processor. Add the butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes. (If you do not have a processor, you can do this in a bowl. Whisk the dry ingredients together, and then cut in the butter until it the flour mixture consists of pea-like crumbs. Stir in 2 tablespoons water with a fork. Add another tablespoon, as needed. Gather the dough into a ball, flatten, wrap in plastic and chill.)
2. Position the rack in the bottom third of your oven and preheat to 375°F. Roll out the dough on a floured surface to a 12-inch round. Transfer the dough to a 9-inch diameter pie dish. Fold the overhang under, forming a high-standing rim. Crimp the edges decoratively. Freeze the pie crust for 15 minutes. Brush the crust all over with the beaten egg yolk. Bake until the crust is set but still pale, about 15 minutes. Cool slightly.
3. Whisk the filling ingredients in a large bowl. Pour into the partially baked crust. Bake until the filling is set, about 55 minutes.
4. Transfer the pie to a cooling rack. Sprinkle nuts and toffee around the edge of the hot pie, forming a border. Cool the pie completely.