Banana pie

Directions

• Preheat the oven to 180°C.
• For the dough, in a large bowl, mix the flour, sugar and salt. 
  Add the cubed cold butter and mix with your hands or a pastry cutter until you have a crumb-like texture.
• Add the egg to the mixture and continue mixing until the dough starts to come together. 
  Then, work the dough with your hands until it is homogeneous.
• Wrap the dough in cling film and refrigerate for about 30 minutes.
• While the dough is in the fridge, prepare the filling. 
  Peel the bananas and cut them into slices. 
  Place the banana slices in a bowl and add the brown sugar, cinnamon and lemon juice. 
  Mix well to coat the bananas with this sweet mixture.
• Remove the dough from the refrigerator and divide it into two parts. 
  Roll out one of the pieces with a rolling pin on a floured surface until you have a circle large enough to cover the bottom and sides of a pie dish (approximately 23 cm in diameter).
• Place the dough into the pie pan and gently press it against the bottom and sides. 
  Pour the banana filling over the dough.
• Roll out the second part of the dough with a rolling pin on a floured surface, forming another circle.
• Place this second circle of dough over the bananas, closing the pie. 
  Press the edges to seal.
• Make small cuts on the surface of the dough so that steam can escape during baking.
• Place the pie in the preheated oven and bake for approximately 40 to 50 minutes, or until the pastry is golden.
• Remove from the oven and let cool slightly before serving.