Squash Pie

To prepare crust: Mix whole-wheat flour, all-purpose flour, 1 tablespoon sugar and 1/4 teaspoon salt in a medium bowl. Using a pastry cutter or two forks, cut in butter until the pieces are roughly the size of peas. Stir in oil and vinegar with a fork, then stir in just enough water so the dough gathers into a ball.

Dust a large piece of wax paper with flour, then turn the dough out onto it. Dust a rolling pin with flour and roll the dough into a 14-inch circle. Invert into a 9-inch pie pan, gently pressing the dough into the bottom of the pan. Trim any uneven edges, leaving 1/2 inch of dough hanging over the rim. Fold the edges under and crimp into a decorative design. Cover with plastic wrap; refrigerate for at least 30 minutes.

Preheat oven to 350 degrees F.

Prick the crust with a fork several times; line with parchment paper and add enough pie weights or dried beans to cover the bottom. Set the pie pan on a baking sheet. Bake until the crust is firm but not colored, about 20 minutes.

Meanwhile, to prepare filling & bake pie: Whisk squash, evaporated milk, honey, egg yolks and egg in a large bowl until smooth. Stir in 1/3 cup sugar, cinnamon, nutmeg and 1/4 teaspoon salt. Pour the filling into the crust (it will be very full). Place the pie pan on the baking sheet.

Bake the pie until the crust edges are nicely browned, about 40 minutes. Cover the edges with foil and continue to bake until a knife inserted into the center comes out clean, 25 to 40 minutes more. Cool the pie on a wire rack before slicing, at least 2 hours.