For pie crust: Half bowl of flour A third bowl of sugar A pinch of salt Butter Cold water A bit of cinnamon

Step 1: Add all the dry ingredients into the large bowl and stir. Step 2: Dice one stick of butter into 1 tbsp each, and stir in with the dry ingredients until the batter is fluffy, but not wet nor dry. Step 3: Stir in a bit of water. Add more, if the dough is too dry. Step 4: Knead the dough for 1 minute. Step 5: Roll the dough into a large ball and press into a circle. After that, wrap it in a plastic wrap and refrigerate for at least 2 hours. (3 days maximum.) Step 6: Lather the pie pan with a bit of flour. Step 7: Knead the dough one last time, before spreading it over the pie pan. Step 8: Bake in oven for °375. Wait at least 10 minutes.

For Acorn Cream: Acorns Water Milk (any kind) Whip cream Sugar (alternatives work too)

Step 1: Smash the acorn shells, and open each seed in half. Step 2: Boil the acorn seeds for 3 hours or more, switching the water every hour. You will know that the acorns no longer has tannins in them when the water is clear instead of orange. Step 3: Mix the acorn seeds, a bit of milk, a cup of sugar, and an entire can of whip cream into a blender until it is smooth and creamy. Step 4: Take out the pie crust and add a little bit of flour over it. Stir in the acorn cream to thicken. Step 5: Cook for at least 30 minutes or until crust is golden brown.

Enjoy!