Line a 9 or 10-inch pie dish with the pate brisee. Transfer to refrigerator to chill; freeze any remaining pastry. Cut the squash in half and remove the seeds. Put a rack in a saucepan, and add water to within 1 inch of the rack. Set the squash halves on the rack, cut-sides up, and bring the water to a boil. Cover the pan, and steam the squash for 20 to 25 minutes, or until it is fork-tender. If necessary, add more boiling water to the pan as it evaporates.
Preheat the oven to 450 degrees F. Remove the squash from the pan. When the flesh is cool enough to handle, scoop it out with a spoon; discard the shells. Using a food processor, blender, or food mill, or by pressing it through a metal sieve, puree the squash. You should have about 2 1/2 cups. Put the puree in a large bowl. Using a wooden spoon, beat the cinnamon, ginger, salt, honey, and molasses into it. In a separate bowl, whisk together the eggs and cream, and blend into the squash mixture. Put the pie dish on a baking sheet, and pour in filling until it's 3/4 full. Pour the remaining filling into a small pitcher. Put the pie on the center shelf of the oven, and pour in reserved filling until full. (This method avoids the possibility of spilling the pie while you are transferring it to the oven.) Bake the pie for 10 minutes. Then lower the temperature to 325 degrees F and bake for an additional 45 minutes, or until the center of the filling is firm when the baking sheet is moved gently back and forth. Serve warm, at room temperature, or chilled.
Put the flour, salt, and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter, and process for approximately 10 seconds, or just until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or 2 table knives, cut in the butter until the mixture resembles coarse meal.) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running (or into the bowl if mixing by hand), just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic, and chill for at least 1 hour. Lightly butter or spray with vegetable cooking spray the pie plates or tart pans you will be using. On a lightly floured board, roll out the pastry to a thickness of 1/8-inch. Place the pastry in a plate, pan or in a pastry ring that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan. Cutting the pastry an inch or so higher than the edge of the tart pan and tucking this overhang to the inside of the pan will give extra height and reinforcement. Crimp or decorate the edges of the pastry, if desired. Chill the pastry-lined pan until ready to use. Unbaked pastry shells can be refrigerated, wrapped in plastic, for up to 1 day; for longer storage, they can be frozen.
Yield: 2 (8 to 10-inch) tarts or single-crust pies, 1 (8 to 10-inch) double-crust pie, or 12 (2 1/2 to 3-inch) tartlets
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