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1
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.
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2
Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
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3
Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
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4
If necessary, add more water.
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5
Do not process more than 30 seconds.
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6
Turn the dough onto your work surface and gather into a ball.
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7
Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.
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8
This will chill the butter and relax the gluten in the flour.
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9
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle.
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10
(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)
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11
Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan.
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12
Brush off any excess flour and tuck the overhanging pastry under itself.
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13
Use a fork to make a decorative border.
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14
Alternatively, you can trim the pastry to the edge of the pie pan.
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15
With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.)
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16
and with a little water, attach them around the lip of the pie pan.
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17
Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.
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18
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs.
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19
Add the remaining ingredients and stir to combine.
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20
Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.
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21
Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet).
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22
(A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
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23
Place the baked pie on a wire rack to cool.
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24
Serve at room temperature with maple whipped cream.
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25
Store any leftovers in the refrigerator.
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26
Read more: http://joyofbaking.com/pumpkinpie.html#ixzz0U9kntFO4.
