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Martha Stewarts Paté Brisée Pie Crust Recipe (for one double-crust or two single-crust pies:\r
Ingredients\r
2 3/4 cups all-purpose flour\r
1 1/4 teaspoons salt\r
1 cup (2 sticks), plus 2 tablespoons cold, unsalted butter cut into small pieces\r
1/2 cup ice water\r
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Directions\r
1. Pulse flour and salt in a food processor to combine. Add butter cut into small pieces, and pulse until mixture forms coarse crumbs with some large pieces remaining (about 10 seconds).\r
2. With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.\r
3. Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight.\r
4. Roll out dough and place in pan.\r
5. Decorate edge and poke bottom with fork.\r
6. Put back in fridge for at least one hour (this prevents crust from shrinking).\r
7. Preheat oven to 425 degrees Fahrenheit.\r
8. Put foil in pie dish and add dry pinto beans to full.\r
9. Bake for 15 minutes at 425 degrees Fahrenheit.\r
10. Reduce temperature to 375 degrees Fahrenheit and remove foil and beans (CAUTION: BEANS WILL BE HOT).\r
11. Bake for another 5 to 7 minutes.\r
COOKS NOTE: For the flakiest crust, make sure all ingredients (including flour) are cold when you begin.\r
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Pie Filling Recipe:\r
1 cup (packed) light-brown sugar\r
1 tablespoon cornstarch\r
1/2 teaspoon salt\r
2 teaspoons pumpkin pie spice\r
1 teaspoon cinnamon\r
1 1/2 cup fresh pumpkin puree or canned\r
3 large eggs (lightly beaten)\r
1 1/2 cup evaporated milk\r
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In a large bowl, combine sugar, cornstarch, salt, pumpkin pie spice, cinnamon, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Fill pie shell. \r
COOKS NOTE: For shiny pie shell edge, baste with egg yolk mixed with one tablespoon of heavy cream before adding filling.\r
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Bake at 425 degrees Fahrenheit for 10 minutes. Reduce heat to 350 degrees Fahrenheit and bake for additional 50 to 60 minutes. Cool on wire rack. \r
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