Fancy some bank holiday baking? Try Hilary Quinn’s pumpkin and pecan pies

The pastry used in both of these pies might seem a little different to the usual shortcrust pastry that is often used in sweet tarts. It’s a robust pie dough based on the classic ratio of three parts flour, two parts butter and one part water.

In order to avoid a soggy bottom and to maintain the just-set-wiggle of a custard filling, it is important to blind bake the base first. This can be done ...