flour, salt and sugar into a bowl. Rub in the butter until the mixture
resembles coarse breadcrumbs. Sprinkle with the water and mix until the
dough holds together. If it is too crumbly, slowly add more water, 15ml
at a time. Gather into a ball and flatten. Place in a sealed polythene
bag and chill for at least 20 minutes. Roll out the pastry to a 3mm
thickness and line a 23cm pie dish or tin. Trim all around, leaving a 1
cm overhang. Fold it under and flute the edge. Chill for 30 minutes.
oven to 425F, Gas 7. Line the pastry case with a piece of greaseproof
paper that is 5cm larger all around than the diameter of the dish or
tin. Fill with dried beans and bake for 8-10 minutes, until the pastry
has just set. Remove from the oven and carefully lift out the paper and
the beans. Prick the base of the pastry case with a fork. Return to the
oven and bake for 5 minutes more. Leave the pastry case to cool slightly
before filling. Turn the oven down to 375F, Gas 5.
To make the
filling, mix together the flour and sugar in a small bowl using a fork.
Spread this mixture in an even layer in the base of the pastry case.
Stir the vanilla essence into the cream. Pour the flavored cream over
the flour and sugar mixture and gently swirl with a fork. Dot with the
butter and sprinkle the nutmeg on top. Cover the
edge of the pie with foil strips to prevent over browning. Place on a
baking sheet and bake for about 45 minutes, until the filling is golden
brown and set to the touch. Serve the pie at room temperature.