Here is what you will need for the crust...
2 1/2 cups all-purpose or pastry flour
1 tsp salt
1 tbsp sugar
1 cup (2 sticks) cold butter, cut into chuncks
1/4 cup cold water
2 pieces of parchment paper that are 12" squares
Once you have decided you're going to make a pie, chop the butter and put it along with the water in the freezer while you get out your food processor, flour, sugar and salt.
Combine 2 cups of the flour, the sugar and salt, and add them to the food processor.
Give the flour mixture a few pulses to mix it all.
Add the butter and pulse until it resembles large crumbs and starts to clump together.
Add the remaining flour and pulse 2 or 3 more times quickly.
Pour the dough into a bowl or onto a cleaned countertop and sprinkle the ice cold water over it. Mix the water into the dough with your hands until it forms a ball of dough. Cut the dough in half to make two discs. Wrap the two discs of dough with plastic wrap and put them in the fridge while you prepare the pumpkin pie filling.
Preheat the oven to 425°F.
2 cups pumpkin puree
1 12oz can evaporated milk
2 eggs + 1 yolk
½ cup brown sugar
1/3 cup regular sugar
½ tsp ground cinnamon
1 tsp pumpkin pie spice
**Recipe adapted from SimplyRecipes.com**
In a large bowl or mixer combine the pumpkin puree, evaporated milk and eggs, and whisk until everything is well blended.
Add the sugars and seasonings and mix well again. Set it aside and take one disc of pie crust out of the fridge.
Get your rolling pin and start rolling from the center to the edge of the dough. Roll, turning clockwise often as needed to make a large circle that is the big enough for your pie pan.
Put your pie crust in the oven (while the oven is at 425°F ) for about 7-10 minutes or until it starts to bubble and turn a light golden brown around the edges.
Bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife or fork inserted near the center comes out clean.
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