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1
Preheat oven to 425 degrees.
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2
Line a baking sheet with parchment paper; set aside.
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3
In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs.
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4
Beat well.
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5
Add evaporated milk, and combine.
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6
Set aside.
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7
Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle.
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8
Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang.
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9
Pinch to form a decorative edge.
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10
If the dough begins to soften, chill for 15 minutes.
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11
Make the glaze: Beat the remaining egg, and combine with heavy cream.
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12
Brush glaze very lightly on edges of pie shell.
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13
Fill pie shell with pumpkin mixture.
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14
Transfer to prepared baking sheet.
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15
Bake for 10 minutes.
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16
Reduce heat to 350 degrees and continue baking for 30 minutes more.
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17
Cool on a wire rack.
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18
In the bowl of a food processor, combine flour, salt, and sugar.
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19
Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
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20
With machine running, add ice water in a slow, steady stream through feed tube.
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21
Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
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22
To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
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23
Divide dough into two equal balls.
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24
Flatten each ball into a disc and wrap in plastic.
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25
Transfer to the refrigerator and chill at least 1 hour.
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26
Dough may be stored, frozen, up to 1 month.
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27
Yield: Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
