Pumpkin pie shortbread bulk

Sift the flour into a bowl and add all the dry ingredients. Mix them with a spatula or your fingertips until evenly distributed. Take the frozen butter, dip it in the flour, and rub it in, dredging it occasionally. Mix everything quickly and carefully with your hands to prevent the butter crumbs from melting under the heat.

Add vinegar, vanilla extract, and egg yolks. Rub everything vigorously into the flour mixture using light movements, as if loosening snow and rubbing it with your hands. Add vinegar to the dough to ensure it crumbles well and is crisp. However, we use it without baking soda.

To check if everything is mixed well, take a small amount in your palm and squeeze it. If it forms tight clumps and crumbles back into crumbs when pressed with your fingers, it's been mixed well.

Take a 24 cm springform pan. Line it with a cut-out circle of parchment paper and grease the bottom and sides with a knob of butter.

Pour half the dough into the pan and spread it into an even layer. Then, using a glass or small container, press it down lightly.

We put the resulting mixture in the refrigerator so that the butter does not melt.

Let's start preparing the filling. Grate the pumpkin finely into a wide bowl. Add the orange zest and sugar. If the pumpkin flesh isn't very juicy, add orange juice or skip this step. Stir.

Remove the pan from the refrigerator and spread the filling evenly with a spoon.

Sprinkle the remaining dough crumbs over the pumpkin filling, making sure they completely cover it. Don't pack them down, but rather sift them between your fingers, like sand, into the pan.

To make the pie more interesting, squeeze some of the remaining crumbs with your hands and try to make them larger.

Place the pie in a preheated oven at 170-180°C and bake for 30-40 minutes until a beautiful golden brown color. Adjust the temperature according to your oven's power.

Let the pie cool until warm. Carefully open the lid and remove it from the pan.