Square Pumpkin Pies With Pie Crust

Ingredients

2 servings

• 60g Bread flour
• 60g Cake flour
• (You can use all-purpose flour )
• Unsaltd butter 100g
• 55-60g Cold water

●Pumpkin puree

• 200g Pumpkin(Japanese squash)
• 10g Sugar
• 15-30g Heavy cream
• *Egg wash

Directions

●Make Pumpkin puree

Remove the skin from the pumpkin and cut into small pieces.

Microwave 600w for 4 minutes.

Puree the pumpkin.

Add sugar, mix and place in a squeeze bag.

①Sift the dry ingredients into a bowl.

②Add the diced butter to the flour mixture .

Mix while cutting with a scraper.

(Cut the butter until fine lumps are formed and yellowish..)

③Add cold water and mix roughly.

Press lightly to a single mass.

④Flatten it and shape it square, wrap it with plastic wrap.

Let it sit in a fridge for 1 hour.

⑤Roll out into a long rectangle 5-7mm thick, while coating it lightly with bread flour. Fold the top third of the pastry down, then the bottom third up.

⑥Rotate the dough 90 degrees. Roll out and tri-fold it again.

Repeat this whole process 4 more times.

(If the dough becomes soft on the way, please cool it once.)

⑦Roll out the dough and cut in two.

⑧Chill the dough in the freezer for 15 minutes.

Preheat the oven to 374 °F/190℃.

⑨Squeeze pumpkin paste over the dough.

Brush the flat side with egg wash.

⑩Bake in the oven at 374 °F/190℃ for 14 minutes, then bake at 356 °F/180℃ for 12 minutes.