Martha Stewart Brown-Sugar Butternut-Squash Pie

Directions

• Roast the squash: Halve 1 medium butternut squash lengthwise, scoop out the seeds and place the halves cut-side down on a parchment-lined rimmed baking sheet. Roast at 400°F until soft, 45 to 50 minutes.
• Puree and drain: Scoop the cooled flesh into a food processor and process until smooth, then transfer it to a cheesecloth-lined colander set over a bowl. Squeeze out the excess moisture and let it stand covered with plastic at least 2 hours, or refrigerated up to 3 days.
• Line the pie dish: Roll the round disk of dough 1/8 inch thick on a lightly floured piece of parchment and transfer it to a 9-inch pie dish. Trim flush with the rim, prick all over with a fork and refrigerate.
• Cut the strips: Roll the square disk into an 11-by-14-inch rectangle and freeze until firm but pliable, about 10 minutes. Cut fifteen 1/4-inch-wide strips along the short side, then use cookie cutters on the remaining dough for decorative shapes.
• Braid the rim: Press the tops of 5 strips together, with 3 strips on one side and 2 on the other. Bring the outer-third strip over to the center of the 2-strip side. Repeat, always moving the outer strip to the middle, until you have 3 braids of 5 strips each.
• Attach the braids: Beat 1 egg with 1 teaspoon water and brush the piecrust rim with the egg wash. Place the braids over the rim, cutting them to fit, and press gently to adhere. Then freeze the crust and cutouts until firm, about 20 minutes, and brush the edge with egg wash.
• Prepare to blind bake: Preheat the oven to 400°F with racks in the lower and upper thirds. Line the crust with parchment, keeping it away from the decorative rim, and fill with dried beans or pie weights.
• Blind bake the crust: Bake the crust on the lower rack until the edges start to turn golden and the bottom is dry, 22 to 25 minutes. Remove the parchment and beans, drop the oven to 375°F and return the crust. Then bake the egg-washed cutouts on a parchment-lined sheet on the upper rack until golden, 10 to 15 minutes more.
• Mix the filling: Reduce the oven to 325°F, then whisk 1 cup squash puree with 3 eggs. In a separate bowl whisk 3/4 cup packed light-brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 3/4 teaspoon ground ginger and 1/4 teaspoon freshly ground nutmeg. Whisk that into the squash mixture, then stir in 1/2 teaspoon vanilla and the 12-ounce can of evaporated milk.
• Bake the pie: Pour the filling into the crust, tent the rim with foil and bake until the center is just set, 50 to 65 minutes. Let the pie cool completely on a rack.
• Decorate and serve: Dust the cutouts with confectioners' sugar and arrange them on top. Take them off before slicing, then serve each slice with a few cutouts and a dollop of lightly sweetened whipped cream.