Butternut squash pie in a rough puff crust

Whisk six ounces of flour with salt and sugar.

Cube the cold butter into half inch squares, smash each cube once flat and set aside; the butter must stay firm so defined chunks survive into the dough.

Add all the water and work with a spatula until everything is moistened. The dough is wet and shaggy, not smooth.

Flour generously and laminate: roll out and fold up. The first roll will not hold together; by the second round the sheets of butter show.

Roll the final round out to an eighth of an inch, working towards a circle. Too thick and it bakes up tough.

Line the pie pan gently, trim about a quarter inch past the rim to allow for shrinkage, and rest overnight.

Blind bake: line the crust completely with foil pressed right against it, set it on an aluminium baking sheet, and fill to the top with sugar, spooning it into the corners.

Bake at 350 for 60 to 70 minutes. The sugar toasts, which caramelises its flavour and takes the edge off the sweetness, and it is then reused.

Mix the filling: butternut squash puree, condensed milk, cream, brown sugar, vanilla, ginger and cinnamon. A custard tolerates fudged proportions.

Whisk the filling, pour it into the blind-baked crust and bake.

Cool, cut thin slices and freeze dry.