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1
Make the dough by hand.
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2
In a medium bowl, whisk together the flour, sugar, and salt.
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3
Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter.
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4
(If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)
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5
Add the egg and stir the dough together with a fork or by hand in the bowl.
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6
If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
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7
Alternatively, make the dough in a food processor.
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8
With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined.
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9
Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times.
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10
Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine.
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11
(If the dough is very dry add up to a tablespoon more of cold water.)
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12
Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
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13
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
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14
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick.
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15
Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge.
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16
Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim.
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17
Flute the edge as desired.
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18
Freeze the pie shell for 30 minutes.
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19
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights.
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20
Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.
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21
Remove from the oven and lift sides of the parchment paper to remove the beans.
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22
Continue baking until the pie shell is lightly golden brown, about 10 more minutes.
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23
Cool on a rack.
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24
Lower the oven temperature to 350 degrees F.
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25
While the pie shell is cooling make the filling.
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26
In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth.
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27
Return the pie shell to the baking sheet and pour in the filling.
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28
Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes.
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29
(If the edges get very dark, cover them with aluminum foil.)
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30
Cool on a rack.
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31
Serve room temperature or slightly warm.
