Kabocha (Pumpkin) Pie

Pie crust for 9.5in/25cm pie pan:

Mix with a whisk:

3/4 C all-purpose flour (中力粉 churikiko in Japanese)
¼ C whole wheat flour
2 t brown sugar
1/8 t salt

Mix in until the mixture looks a bit like peas:

3-4 T butter

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. Stop adding liquid once the dough holds together.

(This whole process can be greatly simplified by mixing the crust in a food processor and pulsing, little by little. When a handful sticks together, it's done.)

Refrigerate the dough for an hour or more.




Preheat oven to 200ºC (390ºF). Roll dough out on a lightly floured surface until it's slightly larger than your pie pan. Butter and then flour pie pan, or cover with parchment. Lay the crust in the pan and press to fit. Crimp the edges.

Place a sheet of cooking paper in the crust, and fill with pie weights or flat marbles (or something similar and heat-proof) to keep the crust from puffing up while it bakes.

Bake the crust for 15 minutes. Remove the pie weights and paper and return to the oven until the bottom of the crust is lightly browned. Cool on a wire rack.

Filling

Blend until smooth:

2 C kabocha squash (steamed and cooled, peels are optional)
2 eggs
2 T brown sugar
2 t cornstarch
1/4 C milk
½ t cinnamon

Pour into cooled, baked crust. Cover the exposed crust with foil to prevent overcooking, if necessary. Bake at 190ºC (375ºF) for 60 minutes, or until the center of the pie is slightly firm. Cool on a wire rack. Serve with whipped cream.