WHEN TO ADD PIE CRUST DECORATIONS RECIPES

Steps:

• Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form.  With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly. Turn dough onto a lightly floured surface. Remove 1/4 of the dough and flatten into a disk (making sure there are no/minimal cracks), and reshape remaining 3/4 dough into another disk. Cover each disk with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.  Preheat oven to 425º and grease a 12"-x-17" baking sheet with cooking spray. Roll out larger portion of pie dough into a large rectangle, slightly larger than the prepared baking sheet. Roll up dough on your rolling pin and drape over sheet pan. Gently press dough to fit pan, and trim any overhang. Prick bottom with a fork and refrigerate 30 minutes or freeze 10 minutes. Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º. Meanwhile, prepare filling: In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, flour, spices, vanilla, and salt. Pour filling over crust and bake until set and only slightly jiggly in the middle, 40 minutes.  Meanwhile, make decorations: On a lightly floured surface, roll out remaining dough. Cut out small decorations of your choice and place on a small parchment lined baking sheet. Bake until golden, 25 to 30 minutes. When pie comes out of the oven, add decorative crust and let cool completely. Slice into squares and serve with a dollop of whipped cream and a sprinkle of cinnamon.