Tanya’s Favorite Brandied Pumpkin Pie

Ingredients: 

Crust
1 ¼ cups all-purpose flour (150 grams)
¼ teaspoon fine sea salt
10 tablespoons (141 grams) unsalted butter (1 1/4 sticks), preferably a high-fat, European style, chilled and cubed
2 to 4 tablespoons ice water, as needed

Filling
1 ¾ cups squash or pumpkin purée (see note)
3 large eggs
1 cup heavy cream
¾ cup dark brown sugar (160 grams)
2 tablespoons brandy
2 teaspoons ground ginger (4 grams)
1 ½ teaspoons ground cinnamon (3 grams)
½ teaspoon kosher salt (3 grams)
¼ teaspoon grated nutmeg
Pinch ground clove

Step 1
Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Step 2
On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.

Step 3
While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.

Step 4
Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.