Classic Pumpkin Pie

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1. 1Step 1: In a medium bowl, mix the flour and salt. Dice the butter into small pieces and rub into the flour until the mixture resembles small peas. Stir in the sugar. Add the ice-cold water gradually, mixing with a fork. Finish by hand and shape into a ball. Flatten slightly, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.
2. 2Step 2: Preheat the oven to 425°F (220°C). Lightly grease a 9-inch (23 cm) pie pan that is at least 2 inches (5 cm) deep.
3. 3Step 3: Roll the dough into a 13-inch (33 cm) circle and transfer it to the prepared pan. Trim the edges as needed, and prick the bottom and sides with a fork.
4. 4Step 4: Line the pie crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake until the edges just start to brown, about 10 minutes. Remove the weights and lining, and bake for another 5 minutes. Remove from the oven and set aside.
5. 5Step 5: Preheat the oven to 375°F (190°C).
6. 6Step 6: In a medium bowl, whisk together the pumpkin puree, eggs, and brown sugar. Add the cornstarch, salt, spices, whipped cream, and milk. Whisk vigorously until everything is combined; the filling will be slightly thick.
7. 7Step 7: Pour the filling into the pre-baked crust and bake for about 40 minutes, covering with foil at half time to prevent the edges from burning. The pie is done when the center is slightly wobbly; it will set as it cools.
8. 8Step 8: Transfer the pie to a wire rack and cool for 3 hours. Serve with whipped cream.