Pumpkin Pie with Autumn Leaf Border

Ingredients

• 1 ½ cups all-purpose flour
• ¼ cup sifted cake flour
• ¾ teaspoon salt
• ½ cup cold unsalted butter
• 4 to 5 tablespoons ice water
• 1 egg
• 1 tablespoon water

Instructions

1. 1
   In the bowl of a food processor, pulse the flours and salt to mix. Slice the cold butter into 8 pieces, add to the flour mixture, and pulse until the butter is pea-size. Add 4 tablespoons ice water and process just until the pastry comes together and forms a ball, adding a little more water if the pastry appears dry. Wrap the pastry in plastic wrap and chill 30 minutes.
2. 2
   When the pastry is cold, roll it out on a floured pastry cloth or cutting board and transfer it to a 10-inch pie plate. Trim the edges of the pastry even with the rim of the pie plate. Re-roll the pastry scraps and cut leaves with a 2-inch leaf-shaped cookie cutter. Lightly score the leaves with a sharp knife to form a vein pattern.
3. 3
   Place the pie plate in the center of a large sheet of aluminum foil to form a collar around the rim of the pie plate to support the pastry leaves as they bake. In a small bowl, whisk the egg and remaining water together to form an egg wash. Brush the leaves with some of the egg wash, gently press them onto the rim of the pie plate to form a leaf border, and set the pie shell aside.