Pumpkin Pie

Directions

1. 1
   Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well.
2. 2
   Add evaporated milk, and combine. Set aside.
3. 3
   Between two 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.
4. 4
   Make the glaze: Beat the remaining egg, and combine with heavy cream.
5. 5
   Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture.
6. 6
   Transfer to prepared baking sheet.
7. 7
   Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
8. 8
   In the bowl of a food processor, combine flour, salt, and sugar.
9. 9
   Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
10. 10
    With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
11. 11
    Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic.
12. 12
    Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.