CRUST (for one nine-inch single-crust pie):
1 ¼ cup flour
½ cup butter
½ tsp salt
Preheat oven to 325.
Place sifted flour and salt into a mixing bowl. Cut butter coarsely into the flour mixture using a pastry blender or your fingers until the consistency of cornmeal. Allowing a good number of pea sized chunks to remain will allow for a flakier crust. Sprinkle with a few tablespoons of ice water at a time and mix gently by hand or with a spoon. Add water until the dough can just barely stick together when formed into a ball. Place in fridge for 10 minutes to rest.
Roll dough out on a clean, lightly floured surface, flouring the rolling pin if needed until the crust is just a ¼ inch thick. Transfer into pie dish and crimp edges. Bake for 15 minutes or until crust just begins to brown.
1 small Pie Pumpkin, or any other sweet baking squash (2 cups of pureed flesh)
1 cup heavy cream
¼ cup white sugar ¾ tsp salt
¼ cup brown sugar 1 tsp vanilla extract
2 eggs, beaten 1 tsp nutmeg
2 tsp cinnamon Optional: ¼ tsp cayenne powder
2 tsp ginger powder (if you use fresh ginger, use a bit more and puree with the pumpkin)