Pumpkin pie with homemade crust

In a bowl combine the flour, powdered sugar and a smidge of salt.

Rub in the salted butter with the fingers or a pastry blender until it looks like coarse breadcrumbs, with big and small lumps.

Whisk the egg yolk with a little water, pour into the dry ingredients and mix until it forms a ball, adding a splash more water if dry.

Shape into a ball, wrap in cling wrap and chill at least 30 minutes, up to 24 hours.

Roll out, line the pie pan and keep it cold in the fridge.

Combine the pumpkin puree, two eggs, a can of evaporated milk, dark brown sugar, pumpkin pie spice and salt.

Pour the filling into the crust and egg wash the crust.

Bake on a preheated tray at 425F (said as '223 Celsius') for about 15 minutes.

Turn down to 350F / 180C and bake roughly 40 minutes more, until the custard sets; cover the pastry if it browns too much.