Instructions

1. Preheat oven to 365 degrees F.
2. Brush 4 baking pans with extra virgin olive oil. Set aside.
3. In a bowl, mix the flours, salt and sugar then make a little mountain with a hole in the middle.
4. Pour the water in the middle and mix it slowly with the flour mixture.
5. Add the extra virgin olive oil then mix well.
6. Knead until you have a compact ball. Add more water if needed.
7. Wrap the dough with a plastic wrap then refrigerate for 1 hour.
8. Take out the dough from the refrigerator then divide into 4 equal parts.
9. Knead each dough then flatten with a rolling pin.
10. Transfer each flattened dough to a baking pan then prick the bottom part of the crust with a fork.
11. Refrigerate for another 30 minutes.
12. Fill up the baking pans with pie weights.
13. Bake the pies in a preheated oven of 365 degrees F for about 6 minutes. Let them cool.
14. Fill up each pie crust with the pumpkin filling.
15. Bake the pies in the preheated oven of 365 degrees F for about 20 minutes. Let them cool.
16. Serve with the pistachio rice cream.