Pie crust for 9½" (25cm) pie pan:
Mix with a whisk:
1 C white flour
½ C whole wheat flour
1 T brown sugar
¼ t salt
3 T coconut oil or butter
When the mixture looks a bit like peas, add, a little at a time:
3-4 T iced water, vodka, shochu, or tequila (the alcohol makes the crust more flakey)
Use your clean hands to mix only until the dough holds together, you may not need all the liquid. You may need a tiny bit more. You don't want too much liquid, so add it sparingly.
Roll dough out between 2 sheets of cooking paper until it's about 4 mm thick.
Remove the top sheet of paper, lay the crust in a pie pan, and press to fit. Crimp the edges.
Place the other sheet of cooking paper in the crust, and put flat marbles on it (or something similar and heat-proof) to keep the crust from puffing up while it bakes.
Bake the crust at 200ºC (390ºF) for 15-20 minutes, or until lightly browned. Remove the marbles and paper and return to the oven until the bottom of the crust looks dry. Then cool on a wire rack.
Meanwhile, make your filling.
Blend until smooth, little by little:
2 C kabocha squash (steamed and cooled, peels are fine to include)
2 T brown sugar
½ t cinnamon
½-¾ C milk
(½ t vanilla)
⅛ t salt
(¼ t nutmeg)
(⅛ t ground cloves)
After each batch in the blender (or food processor), pour into a big bowl. When finished blending, stir until thoroughly mixed.
Pour into cooled, baked crust.
Bake at 180ºC (350ºF) for 40-45 minutes, or until the center
of the pie is firm. Cool on a wire rack. Cover, and
refrigerate. Serve with whipped cream.
I usually use 1 whole kabocha, making enough filling for 2 pies and freeze the unused portion.