Preparation
Begin by preheating your oven to 210°C (or roughly 410°F for my American pals). Generously butter a 24 cm diameter pie dish with slightly raised edges. Spread out the dough and line the dish with it. Give the dough a few friendly jabs with a fork. Now, here’s a pro tip: cover it with parchment paper and ceramic pie weights or dried beans. Let it have a sunbath in the oven for about 15 minutes. Then, take out the weights and paper and let it tan for another 5 minutes or until it’s a golden beauty. Once done, take it out and let it chill out and cool down.
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Keep reading on the next page to find out how this pie gets its pumpkin-y goodness!
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