Pumpkin pie with pie-dough roses

Combine the AP flour, about three tablespoons of sugar and a pinch of salt.

Add frozen unsalted butter and a little shortening; cut the fat in with a floured bench scraper until the butter is about pea size.

Add cold water, up to half a cup, a little at a time, mixing to a loose dough; finish by hand, pressing and folding in the loose flour while keeping visible clumps of butter.

Wrap the ball in saran wrap and rest in the fridge about 45 minutes, since gluten has developed.

Flour the bench generously and both sides of the dough; roll gently from the center out, turning and flouring, to about a quarter inch thick, working fast so the butter stays cold.

Lift the dough to let it shrink before cutting; cut leaving about an inch of excess over the pie tin and keep the scraps.

Lift the dough into the pie tin and press it into the corners without stretching.

Press a second pie tin on top and weigh it down with a heavy metal spoon on each side.

For the garnish, knead the scraps with the remaining flour so the dough is not flaky, roll thin, cut two circles of each of three sizes, press them thinner into ovals, overlap them, roll up, cut down the middle and open into roses.

Set the roses against the sides and par-bake the shell at about 375 degrees for about 20 minutes so the bottom is not soggy.

Whisk the pumpkin puree smooth, add two eggs, then the sweetened condensed milk, cinnamon, nutmeg, clove and a little salt; mix to a loose, smooth filling.

Pour the filling into the slightly underbaked shell from the center until even with the edges, tap to remove air bubbles, and bake about 40 minutes, until the top is set with only a little give at the edge.

Pipe whipped cream in a wreath with a round 806 tip, set the pie-dough roses on it, and sprinkle with cinnamon, nutmeg and clove.