Total time: 1 hour, 10 minutes plus chilling time
1 1/2 cups flour, plus more for rolling
1 tablespoon sugar
1/8 teaspoon salt
6 tablespoons ( 3/4 stick) chilled butter, cut in pieces
1 egg yolk
4 tablespoons ice water
1. Combine the flour, sugar and salt in a large bowl and stir. Add the butter and blend it in with your fingers until the mixture resembles coarse crumbs.
2. Lightly beat the egg yolk and add the ice water. Add the egg mixture to the flour mixture in the bowl and stir with a fork just until the dough comes together into a ball.(To make using a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse 4 or 5 times until the mixture resembles coarse crumbs. Add the egg yolk. Add the water, a tablespoon at a time, pulsing briefly until the dough forms a ball.) Wrap in plastic wrap and chill until firm, about 1 hour, or overnight.
3. Turn the dough out onto a lightly floured board and roll to a 13-inch circle. Fold the dough in quarters and center onto the pie plate; unfold and gently pat the dough onto the bottom and sides of the plate. Trim and flute the edges.
Filling and assembly
1 1/4 cups plus 2 tablespoons milk
2 tablespoons butter
1 (15-ounce) can pumpkin
1/2 cup plus 2 1/2 tablespoons sugar