Pumpkin Pie and Pastry....

Thanksgiving will soon be here.....here is a recipe I want to try....Steve's favorite pie is Pumpkin Pie.

Perfect Pie Pastry
3 3/4 c. all-purpose flour
1 T. sugar
1 1/2 t. kosher salt
1/2 t. baking powder
1 3/4 c. cold unsalted butter, cut up (must be cold and firm)
2/3 c. ice cold water
2 T. sour cream
1 t. vinegar
In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!  Don't overmix - stir the wet ingredients into the dry and then stop, as the dough rests it will come together. Your dough should have butter knots the side of peas. 
Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions.  Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVERMIX- the finished dough should break, not stretch.
Gently knead in bag to bring dough together. Form into discs.
Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.
Bake at 350 for 30-35 minutes for a baked shell or as directed in pie recipe. 
Pastry tips:
*don't roll too thin, 1/4 " is best
*butter the pie dish so the crust doesn't stick to the pan
*to prevent shrinkage, do not stretch the dough

Pumpkin Pie
1- 9" baked pie shell
1 1/4 c. canned pumpkin
2/3 c. brown sugar
1 1/4 t. giner
1 t. cinnamon
1/4 t. salt
1/8 t. cloves
2 eggs, lightly beaten
2/3 c. milk
1/2. c. whipping cream
1/2 t. vanilla
In a saucepan combine pumpkin, brown sugar, ginger, cinnamon, salt and cloves.  Cook & stir over medium heat for 4 to 5 minutes.  Remove from heat.
Beat in eggs.  Add milk, cream and vanilla.  Pour into baked crust.  Bake for 50 minutes or until knife comes out clean.  Cool on wire rack for 1 hour.  Store in refrigerator.