Preparation

对于面团

• 将黄油切成6块，然后放入冰箱中。测量3汤匙。冷水。
• 将面粉，糖和盐搅拌在一起。用糕点搅拌器或两把黄油刀将冷黄油切成面粉混合物，直到碎片大于豌豆。（您也可以在食物加工机中使用短脉冲进行此操作。在继续前进之前，将混合物刮入大碗中。）
• Drizzle the cold water over the mixture and, using the fingertips of one hand, pinch and squeeze the mixture while tossing with a silicone spatula in the other hand until it begins to form shaggy clumps.
• Scrape the dough onto a clean work surface. Using the heel of your hand, gently smear the dough away from you in sections. Using a bench scraper, gather and fold the crumbs on top of each other and turn the pile 180°. Repeat the smearing action, gathering and turning the dough several times until the crumbs just hold together. Shape the dough into a 5-inch disk, smoothing the edges. Wrap in plastic and refrigerate until firm, at least 2 hours.

Roll the dough

• 让面团在室温下坐起来，直到足以滚动到10到20分钟。
• 将一块大片羊皮纸放在工作表面上，轻轻面粉，然后将面团放在中间。将面团轻轻撒上面粉，并用另一片羊皮纸覆盖。使用滚动销，将面团从中心滚动到边缘，成一个约1/8英寸厚的13-1/2英寸圆圈。每次通过后，将羊皮纸旋转四分之一，然后抬起面团，伸出下面的羊皮纸；它往往会堆一点。仅根据需要轻轻地重新散发羊皮纸；多余的面粉会使外壳坚硬。
• 剥去顶部的羊皮纸。将面团轻轻滚动到滚动销周围，将销钉放在9英寸的玻璃馅饼板上，然后将面团放在板上。将面团轻轻地压入板的侧面和底部，而不会拉伸，从而使多余的面团悬挂在边缘上。将多余的面团修剪成3/4英寸的悬垂。在自身下面滚动悬垂，以塑造出位于馅饼板边缘上的高边缘。将面团压入凹槽的边缘。烤箱加热时覆盖并冷藏外壳。

Blind-bake the crust

• 将架子放在烤箱的中心，然后将烤箱加热至375°F。用箔或羊皮纸将外壳排成一列，然后填充馅饼重量或干豆。烘烤25分钟。小心地卸下箔和馅饼重量。烘烤直到外壳变成淡金色，看起来干燥，再加上5至8分钟。在进行馅料时让冷却在架子上。将烤箱温度降低至325°F。

Make the filling

• 将南瓜，糖，肉桂，生姜，肉豆蔻和盐搅拌在一起。在一半和一半的香草中搅拌。加入鸡蛋并搅拌直至混合。将馅料倒入烤面包皮中（如果外壳仍然温暖，可以）。
• Bake until the center of the filling jiggles like jello when the plate is nudged, 48 to 50 minutes. A few small cracks might appear close to the crust—that’s fine. Cool the pie on a rack until room temperature, about 3 hours. Cover loosely and refrigerate until ready to serve. The pie is best when served within 2 days of baking, and can be warmed slightly in a 300°F oven, if desired. Serve with whipped cream.

Make Ahead Tips

面团可以用塑料包裹并冷藏长达2天，也可以冷冻长达1个月。如果将其冻结，请在冰箱中将其融化过夜。

The pie crust can be rolled, shaped and crimped, then frozen (wrapped in plastic) for up to 1 month. Blind-bake the crust directly from the freezer.