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1
Preheat oven to 350 Mix flour, salt and sugar in a medium bowl
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2
Cut butter into small pieces and add to bowl.
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3
Use a pastry cutter or even a fork works to cut butter into flour mixture until butter is pea sized.
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4
Drizzle 4 tablespoons of ice water and mix just until it comes together... don't overwork the dough (use last tablespoon if needed)
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5
Shape dough to fit pie pan, wrap in plastic wrap and refrigerate for atleast 30 minutes.
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6
Replace plastic wrap with wax paper and use pie weights, a good layer dried beans or even rice.
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7
Place in middle rack of oven for 15 minutes.
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8
Remove wax paper and weights, beans or rice and continue to bake an additional 10 minutes to achieve a good color.
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9
Allow it to cool completely before adding pie filling.
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10
To make pumpkin pie filling:
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11
Preheat oven to 425 Beat eggs in large bowl.
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12
Stir in pumpkin, sugar and spice.
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13
Gradually stir in evaporated milk.
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14
Pour in cooled pie crust, bake for 15 minutes.
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15
Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
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16
Cool on wire rack for 2 hours.
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17
Serve immediately or refrigerate.
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18
Top with whipped cream before serving.
