Perfect Pumpkin Pie

To make the crust:
1. Mix the dry ingredients together.

2. Cut in the butter with a pastry blender until mixture resembles coarse sand.

3. Add the egg, vinegar and water. Stir with a fork until just combined.

4. Divide the mixture in half (the recipe makes two crusts – so you can stick one half in the freezer for later use or just make two pies now – but the filling recipe as listed below makes one pie).

For the filling:
1. Preheat oven to 375˙F.

2. Roll out the pie crust and place in pie plate, arrange edges however you want.

3. In a medium bowl or in a stand mixer, combine pumpkin, sugar, spices, eggs, and both milks. Mix until completely combined. Pour into pie shell, cover with foil and bake 30 minutes.

4. Remove foil and bake another 30 minutes or until filling is set. Remove from oven and let cool completely.

5. Serve with freshly whipped cream.