Martha Stewart’s Pumpkin Pie 101

CRUST:
Makes 2 pie crusts
Place into food processor and process for a few seconds to combine:
2 ½ C. flour
1 t. coarse salt
1 t. sugar
Add:
½ pound unsalted butter, cut into small pieces.
Add:
5 T. ice water in a slow, steady stream through the feed tube just until the dough holds together, 30 seconds.
Divide dough in half.
Roll and place in the bottom of two pie tins, make edge and prick crust all over with fork.
(Chill the crust and then line with foil and beans (to keep the crust from bubbling) and bake for 15 minutes at 350 degrees, if desired, to keep the crust from becoming soggy.)

FILLING
Combine:
3 C. pumpkin puree
1 ½ C. packed light brown sugar
2 T. cornstarch
1 t. salt
1 ½ t. cinnamon
1 ½ t. ground ginger
¼ t. ground nutmeg
6 eggs
3 C. evaporated milk

Pour into 2 pie shells.
Bake until a knife inserted into the center of the pie comes out almost clean. This will take 40-45 minutes at 350 degrees.
Top with:
Whipped cream.