Pumpkin Pie, From Scratch

Ingredients for pate brisee:
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

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Ingredients for filling:
1 cup packed light-brown sugar
1 T cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh pumpkin puree* (from sugar pie pumpkins), or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk

*2 pound sugar pumpkin

1 T heavy cream

Preparing pumpkin puree:
Preheat oven to 400 degrees F. Using a sharp paring knife, cut several slits in a sugar pumpkin (1 1/2 pounds), piercing skin all the way through (this will let steam escape). Place in a baking dish; pour about 1 inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.

Cut off top of pumpkin, and scoop out seeds; discard both. Peel, and discard skin.

Place pumpkin in the bowl of a food processor; puree until smooth. Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

Makes about 1 1/3 cups of pumpkin puree

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Preparing the pate brisee:
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube.

Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. [Dough may be stored, frozen, up to 1 month.]

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

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Preparing the pie:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. Put dough in refrigerator until ready to fill and bake.

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Preparing the pie:
In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.

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Preparing the glaze:
Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell.

Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.

Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

Makes one 9-inch pie