Instructions

Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edges with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Editor's note: Pastry for a double-crust pie is needed only if a braided crust is desired. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water. From the top pastry, cut 12 strips, each 1/4 in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. Press down gently. Bake as directed.