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1
Mix all ingredients till crumbly and add ice water to form dough.
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2
Shape it into a ball and wrap it with foil then store in freezer for 20 mins.
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3
Place pastry on to the ring, pressing it to fit the bottom and sides so that no air bubbles lurk under the pastry, but taking care not to stretch it.
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4
Roll across the top of the ring with the rolling pin. This rolls away any overhanging pastry.
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5
Prick the pastry at the bottom of the case with a fork.
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6
Return the pastry dough to the freezer for another 15 mins or you can keep the pastry dough until next day or up to a week.
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7
Take out pastry from freezer and quickly line it with aluminium foil and blind bake with pie weights or dried beans, to keep the bottom flat. Bake at preheated oven at 175C for 20 mins. Remove pie weights and foil immediately after baked.
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8
Cool down the pastry.
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9
Mix (A) butter and brown sugar until fluffy, add (B) eggs, vanilla extract and rum, mix well.
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10
Add (C) self raising flour, ground hazlenut and valrohna cocoa powder into it and mix till combined.
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11
Spread mixture into pie tray and spread evenly, arrange prunes in it, slightly press.
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12
Bake in preheated oven at 180C for about 30 minutes.
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13
Leave pie to cool and dust some snow powder on top.
