Pumpkin Pie With Sophie

PATE BRISEE: Combine the flour, salt, and sugar in food processor. Add
butter; process until mixture resembles coarse meal, about 8 to 10 seconds.
For hand method, place dry ingredients in large bowl. Add butter; blend
with pastry cutter until mixture resembles coarse meal. Add ice water in a
slow steady stream through feed tube of food processor with machine
running, until the dough holds together for no longer than 30 seconds. For
hand method, mix dough with a wooden spoon, adding water until dough just
holds together. Turn dough onto piece of plastic wrap. Press into flat
circle, or rectangle depending on what shape you intend to roll out pastry
to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen,
double wrapped in plastic, for several months. (Makes one pound, five
ounces dough. Enough for one double-crust 9-inch Pie) PUMPKIN PUREE: Heat
oven to 350 degrees. Cut pumpkin into quarters. Rub flesh with vegetable
oil and place on a baking sheet; flesh-side up. Bake until soft, about 1
hour. When cool enough to handle, peel and put through a food mill fitted
with a medium disc. (Makes 5 1/4 cups) PUMPKIN PIE: Heat oven to 425
degrees. In a large bowl, combine sugar, cornstarch, salt, ginger,
cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk
and combine. Set aside. Between 2 pieces of plastic wrap, roll pate brisee
into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough
evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a
decorative edge. If the dough begins to soften, chill for 15 minutes.
Combine beaten egg and heavy cream. Brush glaze very lightly on edges of
pie shell. Fill pie shell with pumpkin mixture. Transfer to parchment-lined
baking sheet. Bake for 10 minutes. Reduce heat to 350 degrees, and continue
baking for 30 minutes. Cool on a wire rack. Makes one 9-inch pie.