Dough yields two 9-inch rounds, enough for 2 pies (freeze one round for later if necessary) plus a nice amount of trimmings for cinnamon snails Note: you can use any pie dough you like. This is the one I use for everything — galettes, tarts, etc. — but I've reduced the sugar because the shell needs to be blind baked. Tart dough can be made up to a week in advance and stored in the fridge or made weeks in advance and stored in the freezer. For a more visual guide to making the pie dough view this post Comparing this recipe to others, including the Barefoot Contessa's I made last year, the proportions of all of the ingredients with the exception of the roasted butternut squash are nearly identical. I used 3 cups of purée, which is probably on the generous side, but I think you could get away with using 2 to 3 cups. Kristen Kimball doesn't specify the amount of purée unfortunately, but she does say start off with a 2.5 lb. butternut squash. Hope that helps!