Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, pressing it into the sides and bottom. Crimp the edges as desired and prick the bottom with a fork to allow steam to escape.

Place the pie in the freezer for 15 minutes to chill.

Preheat the oven to 375ºF and position the oven racks in the middle and lower positions.

Remove the pie shell from the freezer. Line it with a round piece of parchment paper and fill with pie weights (dry rice, beans, or lentils work well). Ensure the weights are pushed to the edges of the crust.

Bake on the lower rack for 20 minutes, then carefully remove the parchment and weights. Return to the oven for an additional 5 minutes. Set aside to cool until ready to use. Lower the oven temperature to 325ºF.

In a large bowl, combine all remaining ingredients and whisk until fully blended.

Carefully pour the filling into the blind-baked pie shell, smoothing it into an even layer.

Bake on the middle rack until the pie is almost set; the edges should be puffed, while the center remains slightly wobbly. This should take about 45-55 minutes, or until the pie reaches a temperature above 180ºF.

Remove the pie from the oven and let it cool on a wire rack before refrigerating for at least 6 hours to firm up completely.