Directions

1. Crust: Combine flour and salt in a food processor and pulse a few times or mix in a large bowl. If using a food processor, add the butter and pulse until the butter and flour are blended and looks like cornmeal. Be careful not to over-process. If you don't have a food processor, cut the cold butter into the flour until it's the texture of cornmeal.
2. Crust: In a large bowl, sprinkle the mixture with ice water one TBSP at a time and mix with a fork until it's sticky enough to come together when pressed into a ball, but not so sticky that it will be hard to roll out. If your dough gets too sticky, add more flour a TBSP at a time.
3. Crust: Divide dough into 2 balls. Roll each half on a well-floured pastry cloth or on parchment paper to 2 inches larger than the diameter of your pie plate. Ease dough into pie plate, trim and flute or press edges with a fork.
4. Crust: Chill for at least 30 minutes while oven is preheating to 400 F.
5. Crust: Line crust with parchment paper and weight with dried beans or pie weights before baking with edges covered with foil or a shield for 20 minutes.
6. Crust: Remove parchment paper and weights carefully and bake crust another 5-10 minutes until barely golden.
7. Pie Filling: Preheat oven to 400 F
8. Pie Filling: Clean, halve, and seed squash. Bake squash cut side up until very soft - about 1 hour (you can do this on the rack below your pie crust to save time).
9. Pie Filling: When cool enough to handle, scoop out the flesh and add to a blender with the rest of the filling ingredients. Blend until smooth (in batches depending on your blender size). Or mix well in a bowl with electric beaters.
10. Pie Filling: Turn oven down to 375 F
11. Pie Filling: Fill crusts and bake until the center of the pie is barely set - about 40 minutes.
12. Pie Filling: Cool and serve with whipped cream or the solids from a can of chilled and unstirred coconut milk (spoon off the top of the can and then whisk).