Pumpkin Pie

Instructions

1. In a large bowl, combine the flour, sugar and salt.
2. Add butter cut into small half in cubes. Work it into the dry mixture until you get pea sized little bits. Slowly drizzle in ice water while continuously mixing until it forms a nice cohesive dough.
3. Take out of the bowl and then flatten into a thick disk about 4 inches in diameter. Wrap and chill for 20 minutes. Steps 1-3 can be done ahead of time, up to overnight.
4. Flour surface, and then lightly flour dough. Make sure it is about a quarter of an inch thick all the way across. Make sure you measure your pie tin with the dough to see if you have an overhang which you will need in this process.
5. Fold the dough in half, then fold in half again to form a triangle. Place in tin right in the center, and then unfold. Gently trim away excess dough, then crimp the edges.
6. Place shaped crust in the freezer or fridge for a few minutes to firm up and prevent shrinkage.
7. Blind bake the pie crust by putting parchment paper on top of the raw dough, weighing it down with uncooked beans or rice keeping the bottom flat.
8. Bake at 400°F for 15 -18 min. Let cool to room temp after getting color in it.
9. For the filling: Mix together pumpkin puree, sweetened condensed milk, eggs, spices, vanilla extract, and salt in a bowl.
10. Pour custards into prepared 9 inch pie pan. Bake in a 325°F oven for 1 hr to 1 hr 10 mins or until custard is completely set.
11. Cool, and serve with whipped cream and grated nutmeg as desired.