Instructions:
Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate 30 minutes.
Preheat oven to 400°.Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown.
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° for 25-30 minutes or until a knife inserted in the center comes out clean.
Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.Yield: 6-8 servings.
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