Pumpkin pie

Ingredients:

Cake

• 3/4 cup whole wheat flour
• 3/4 cup cake flour
• 1 tbsp. sugar
• 0.5 tsp salt
• 10 tbsp butter, cut into pieces, then frozen for 10 minutes
• 1 large egg yolk
• 3 tablespoons of cold water
• 1 tbsp lemon juice

Filling

• 2 cups pumpkin puree
• 0.5 cup brown sugar
• 3 large eggs
• 3/4 cup evaporated milk
• 1.5 tsp grated fresh ginger
• 3/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp salt
• 1 egg, beaten with 2 tbsp water, for greasing

Preparation:

1. CakeIn a food processor, combine the flour, sugar, and salt (or knead the dough by hand or with a stand mixer fitted with the paddle attachment). Add the butter and pulse until small pieces of butter are visible and the mixture begins to turn pale yellow (this indicates the butter has been incorporated).
2. Separately mix the egg yolk, water, and lemon juice and add them directly to the dough, pressing the PULSE button until the dough just begins to come together (it should look lumpy). Form the dough into a disk by hand, wrap it, and refrigerate for at least 2 hours before rolling it out. Alternatively, you can freeze the dough for up to 3 months and thaw it in the refrigerator before rolling it out.
3. On a lightly floured work surface, roll out the dough to a thickness of just under 0.5 cm. Lightly flour a 9-inch pie pan (do not grease it) and place the dough sheet in the pan. Trim the dough around the edges of the pan and gently press it into place. Reserve the trimmed dough for the pie border and refrigerate it along with the pie pan while you prepare the filling.
4. Preheat oven to 200°C.
5. Mix with a whisk pumpkin puree, brown sugar, and eggs, then whisk in evaporated milk, ginger, cinnamon, cloves, and salt. Pour the filling into the cooled crust.
6. To make the pie borderRoll out the remaining dough into a long rectangle and cut into strips approximately 0.8 cm wide. Braid three strips, stretching the dough slightly as you braid. You may need to braid several times to cover the entire edge of the pie. Brush the edge of the pie shell with the egg wash and, pressing gently, place the braided dough on top. Brush the edge with the egg wash.
7. Place the pie on a baking sheet and bake for 10 minutes at 200°C (400°F), then reduce the oven temperature to 190°C (375°F) and bake for another 35-40 minutes, until the pumpkin filling is set but still slightly jiggly in the center. Cool the pie to room temperature, then refrigerate for 4 hours before serving. The pie is best served chilled. It can be stored in the refrigerator for 2 days..