Step 1

In a food processor, add the flour, butter and salt; pulse until small pebbles form.

Step 2

Add in the water, 1 Tablespoon at a time, and continue to pulse until it creates a dough-like consistency.

Step 3

On a lightly floured surface, kneed for about 1 minute, then form into a disc and cover tightly in plastic wrap.

Step 4

Refrigerate for 30 minutes.

Step 5

When ready, preheat oven to 400 degrees Fahrenheit.

Step 6

In a small pan, heat 1 teaspoon olive oil and sauté the shallot for 2 minutes on high heat, lightly browning.

Step 7

In a large bowl, add the butternut squash, sautéd shallot, olive oil, thyme, sage, garlic, salt, hemp seeds, lemon zest and parmesan cheese and mix well to combine.

Step 8

Roll out the pastry crust on a lightly floured surface into 1/4 inch thickness.

Step 9

Transfer to a parchment-lined baking pan and fill the center with the butternut squash filling.

Step 10

Gently fold over the edges of the crust to cover the top of the filling halfway.

Step 11

Lightly brush the top crust with some of the egg wash.

Step 12

Bake for 40 minutes, until the top is golden brown.

Step 13

Remove from heat and let cool 10 minutes before serving.