Pumpkin Pie w/Pate Brisee

Directions

• Crust
• Pulse flour and salt in a food processor until combined.
• Add butter, and process until mixture resembles a coarse meal, about 10 seconds.
• With the machine running, add ice water in a slow, steady stream until the mixture just begins to hold together.
• Shape dough into a disk, wrap in plastic and refrigerate for at least 1 hour or up to 3 days or freeze for up to 1 month; thaw in the refrigerator before using.
• Preheat oven to 375 degrees. On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Fold edges under.
• Shape large, loose half-circles at the edge of the dough, then fold into a wavelike pattern to create a fluted edge. Prick the bottom of dough all over with a fork. Freeze for 15 minutes.
• Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15 to 20 minutes more. Transfer to a wire rack, and let cool.
• Pie Filling
• Whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of cloves in a large bowl.
• Baking
• Reduce oven temperature to 325 degrees. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into cooled crust. Bake until the centre is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight). Serve chilled with whipped cream.