Preheat oven to 425 degrees F. Prepare Pastry for Double-Crust Pie. Divide dough in half. On a lightly floured surface roll one dough to 1/8-inch thickness. Using 1-inch leaf-shaped cutters, cut dough into leaf shapes (will have about 6 to 7 dozen). Use the tip of a sharp paring knife to create vein designs on the leaves. Place leaf shapes on a baking sheet. In a small bowl beat together the egg white and water; brush over leaf cutouts. Bake in the preheated oven for 10 to 12 minutes or until golden. Set aside. Reduce oven temperature to 375 degrees F.

On lightly floured surface roll remaining dough half into a 12-inch circle with a floured rolling pin. Transfer the pastry circle to a 9-inch pie plate. Gently fit the pastry into the pie plate without stretching it; trim even with plate's rim. Set aside.

For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined. Pour filling into prepared pastry shell.

To prevent overbrowning, loosely cover edge of the pastry shell with foil. Carefully transfer pie to oven rack. Bake in the 375 degrees F oven for 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.

Up to 1 hour before serving, lightly brush edge of pastry with corn syrup and arrange a garland of baked pastry leaves around the edge of the pastry. Decorate center of pie with additional leaves. Makes 8 servings.

Stir together 2 -1/4 cups all-purpose flour and 3/4 teaspoon salt. Cut in 3/4 cup shortening till pieces are the size of small peas. Using 8 to 10 tablespoons total cold water, sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened.