In a food processor, mix the flour, sugar and salt. Then add half the amount of butter, in 2 cm cubes. Pulse until very well combined and the mixture is sandy. Then add the other half, also cubed but pulse until you can still see pea sized pieces of butter and stop. Then add the ice water very gradually, about a tablespoon of water before each pulse and not more. Stop when the dough forms into a ball. You will not need all the water. Take the dough and shape into a disk, cover with plastic wrap and refrigerate for 1 hour (or up to 3 days).
Preheat the oven to 180 degrees C. Take the dough and roll it with flour into a circle that’s well wider than the pan. Make sure it is not sticking while you roll. Constantly sprinkle flour and rotate to make sure. When it’s ready, transfer to your pie dish and shape the hanging parts or keep them straight. Try to keep the sides high as the dough will shrink while pre-baking. If you have very long extras, cut them off. Pierce it with a fork and pre-bake for 20-25 minutes, until the center is begins to get some color. Take out and cool.
In the meantime, prepare your filling. You can roast the butternut at the same time as you pre-bake the dough. Just cube, add one teaspoon of olive oil and bake until they get soft and golden. I did this step in an airfryer, but the oven works just as well.
Separately, mix the eggs, milk, and cream. Add the salt, white pepper and nutmeg to the mix. Set aside.
When the crust is somewhat cool, add the squash, cheese, and sage leaves. Don’t be afraid to be generous with the leaves, they taste wonderful.
Pour in the creamy mix and careful not to spill outside the crust, although it’s ok if you do.
Bake for about 40 minutes in the center of the oven, but keep an eye on it. Take it out when crispy and golden. Tastes fantastic.
