Step #2 Process all the ingredients in a food processor/blender until the pastry starts to come together.
Step #3 On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
Step #4 Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice & bake blind at 180°C for 12 mins.
Step #5 Cool.
Step #6 For the filling.
Step #7 Process all the ingredients in a food processor/blender until well mixed.
Step #8 Pour into the baked pastry case & bake for a further 45-55 mins at 180°C
Serves this pie in wedges with butterscotch sauce & a scoop of harakeke seed ice-cream.
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