Butternut Squash Pie

Butternut Squash Pie
50 min.
2 h. 5 min.
Ready in


for 1 Pie dish, 24 cm (approximately 9 inches) diameter
For the dough
250 grams Spelt flour
1 teaspoon Salt
150 grams cold Butter
1 Egg yolk
softened Butter (for greasing)
Pastry flour (for dusting)
For the filling
600 grams Butternut squash
12 slices Bacon
150 grams Cheese
freshly ground Pepper
print shopping list

Preparation steps

Step 1/5

For the dough, mix flour with salt and form into a mound on a flat work surface. Make a well in the center. Chop butter into small pieces and distribute around well. Add egg yolk to well and cut ingredients together with a large knife until coarse. Knead into a smooth dough, wrap in plastic wrap and refrigerate for 30 minutes.

Step 2/5

For the filling, peel squash, cut in half and cut into thin columns. Cut bacon and cook in a nonstick skillet until crispy. Cut cheese into small pieces.

Step 3/5

Preheat oven to 200°C (approximately 400°F). Grease a pie dish with butter. Take 2/3 of dough from refrigerator, leaving rest in refrigerator. Roll out on a floured surface until slightly larger than pie dish. Press into pie dish, allowing any excess to overlap around edges. Lay out squash pieces, top with bacon slices and sprinkle with cheese. Season with salt and pepper. Roll out remaining dough and place on top of filling. Press edges together.

Step 4/5

Bake until golden brown, about 45 minutes.

Step 5/5

Cool briefly and serve warm.