Directions

• MIX and CHILL DOUGH
• Slice butter ¼” thick.
• Process flour, salt & sugar in a food processor until mixed, 5 sec. Scatter butter slices over flour mixture, and process until mixture resembles cornmeal, 7 sec. to 12 sec.
• Transfer mixture to a medium bowl and with sprinkle ice water. Cut mixture into little balls, using blade side of a stiff rubber spatula. Press down on mixture with the broad side of spatula, so balls stick together in large clumps, sprinkling an additional 1½ t. ice water over dry, crumbly patches, and press several more times if dough resists gathering.
• Form dough into a 4″ disk, place in an airtight container, and refrigerate for at least 30 min. [2]
• Meanwhile, sprinkle a 2-foot-square work surface, generously, with flour.
• FORM PASTRY SHELL
• Place dough on prepped work surface and dust with flour. Roll dough in all directions, from center to edges, rotating quarter turn, and sprinkling flour underneath as necessary after each stroke. Flip over when dough is 9″ in diameter and continue to roll (but don’t rotate) in all directions until dough is 13-14″ in diameter and just under 1/8″ thick. [2]
• Fold dough in quarters and place corner in center of 9″ pie plate. Unfold dough carefully to cover plate completely, letting excess dough hang over edge.
• Pick up dough edges using one hand; use your other hand’s index finger to press dough around plate bottom. Press dough against plate walls using fingertips and trim overhang to ½” beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of pie plate.
• Press double layer of dough with your fingers to seal, then bend up at 90° angle and flute by pressing thumb and index finger about ½” apart against outside edge of the dough and using the index finger (or knuckle) of your other hand to poke a dent through space. Repeat to crimp around pie plate.
• Prick bottom and sides, using a fork, including where they meet, at ½” intervals and chill pastry shell to allow dough to relax, 1 hr.
• Meanwhile, adjust oven rack to lowest position and preheat to 400°F.
• PAR-BAKE PASTRY SHELL
• Press a 12″ square Quilon-free parchment paper inside chilled shell, fill with dried beans or pie weights, and bake pastry shell for 15 min.
• Remove parchment paper and pie weights and bake until interior just begins to color, 8 min. to 10 min. [1]
• MEANWHILE, COOK PUMPKIN FILLING
• Process all filling ingredients except cream, milk & eggs in the food processor for 1 min.
• Bring mixture to a simmer on med-high in a medium heavy-bottomed saucepan and cook, continually stirring, until thick and shiny, 5 min. Whisk in cream & milk and bring to a simmer.
• Crack eggs into the food processor and process until whites and yolks are mixed. Add half of the hot pumpkin mixture slowly while processor is running. Stop processor, add remaining pumpkin mixture, and process until mixed.
• BAKE PIE
• Pour warm filling immediately into hot pastry shell and bake, spooning any excess filling into pie after 5 min. or so when filling has settled, until filling is puffed, dry-looking, and lightly cracked around edges and center wiggles like gelatin when pie is gently shaken, 25 min.
• Let cool on a wire rack for at least 1 hr.
• Meanwhile, whip all whipped cream ingredients together using a stand mixer fitted with a whisk, on med-low speed until foamy, 1 min. Increase speed to high and whip until stiff peaks form, 1 min. to 3 min.
• Serve cooled pie at room temperature, topped with brandied whipped cream.