Shape the dough into a flat disc, wrap tightly, and refrigerate. This resting period firms the butter and relaxes gluten, which helps the crust hold its shape and bake into defined layers rather than shrinking.

Roll the chilled dough on a lightly floured surface to about 3 mm thickness. Transfer carefully into a 9-inch pie dish, pressing gently into corners. Trim excess dough and crimp edges. Chill the lined pan for 15 minutes before baking.

Preheat oven to 180°C (350°F). Line the crust with parchment and fill with baking weights. Bake for 15 minutes, then remove weights and bake uncovered for 5 minutes until the base looks dry and lightly set. Cool slightly.

Whisk persimmon pulp, sugar, and eggs until smooth. Add cream, melted butter, cornstarch, cinnamon, nutmeg, and salt. Mix thoroughly until the batter is uniform and pourable, with no visible lumps.

Pour the filling into the warm crust. Tap the dish lightly on the counter to release air bubbles. This helps the custard bake evenly and prevents surface cracking.

Bake on the middle rack at 180°C. The pie is done when the edges are firm, and the centre wobbles slightly when nudged. Avoid overbaking, as the custard will continue setting after removal.

Cool completely at room temperature, then refrigerate. This resting phase allows the custard to firm up fully, giving clean slices and a concentrated winter fruit flavour.