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1
For the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar.
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2
Add in butter, and process till the mix resembles coarse meal, 8 to 10 seconds.
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3
With machine running, add in ice water in a slow, steady stream through feed tube.
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4
Pulse till dough holds together without being wet or possibly sticky; be careful not to process more than 30 seconds.
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5
To test, squeeze a small amount together; if it is crumbly, add in more ice water, 1 Tbsp.
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6
at a time.
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7
Divide dough into two equal balls.
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8
Flatten each ball into a disk, and wrap in plastic.
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9
Transfer to the refrigerator, and refrigerateat least 1 hour.
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10
Dough may be stored, frzn, up to 1 month.
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11
Heat oven to 375 degrees.
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12
Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle.
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13
Line an 8-inch pie plate with pastry, and trim pastry so it's even with edge of plate.
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14
Decorate edge with leaf shapes cut from excess pastry.
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15
Chill.
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16
In a medium bowl, combine pumpkin puree, Large eggs, cream, sugar, allspice, cinnamon, ginger, and salt.
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17
Whisk till well blended.
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18
Pour into chilled pastry shell.
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19
Bake till crust is golden, and custard is set, 50 to 55 min.
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20
Let cold before serving.
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21
This recipe yields 1 eight-inch pie.
