I finally made pumpkin pie last night after missing one ingredient after another… I think the part I enjoy the most about the pie is making the crust.
The key is to use chilled butter. I have a recipe for sinfully flaky scones that requires chilled chunks of butter in the pastry. When you bake it, all of the butter melts out into the pan in a standing pool of golden fatness. Then, when you take the pan out of the oven, the butter is gone! Well – not quite, it was re-absorbed by the scones and eventually ends up on everyone’s ass.