Egg Pie

* For the pastry:

125 g [1/2 cup] unsalted butter - at room temperature

90 g [1/3 cup + 1 Tbsp] caster sugar (superfine)

250 g [1 cup + 2/3 cup] plain flour

1 egg - beaten

1-2 Tbsp cold water

* For the filling:

2 1/3 cup milk

4 eggs - separated

100 g [1/2 cup] caster sugar (superfine)

1 1/2 Tbsp cornflour (cornstarch)

To make the pastry:

Combine flour and sugar in a bowl.

Cut in the butter with two butter knives or a pastry cutter. Then rub in the butter with your fingers until it resembles coarse breadcrumbs.

Mix in lightly the egg and knead the dough until it just about comes together. If necessary sprinkle cold water if the dough seems dry.

Knead for a short while and form into a ball. Do not over knead or it will be difficult to roll out.

Wrap in plastic or cling film and chill in the fridge for about 30 minutes to firm it up.

Roll out thinly on a floured table top to a circle about 12 inches in diameter.

Line a 23 cm (9 inch) pie pan or fluted flan tin making sure to press the pastry well into the sides.

Put the tin on a baking sheet and bake blind: line the pastry with foil and baking beans.

Bake in a preheated oven to 200°C/fan 180°C/400°F/gas mark 6 for 15 minutes.

Remove foil and baking beans then return to oven to bake for another 5 minutes.

Trim the excess pastry from the edge of the flan tin with a knife.

To make the filling:

Turn the oven temperature down to 180°C/fan 160°C/350°F/gas mark 4.

In a bowl, mix the flour, sugar, and egg yolks.

Stir in the milk into the mixture.

In a separate bowl, whip the egg white to soft peaks and fold gently into the milk/egg yolk mixture with a metal spoon.

Place the pastry lined flan tin on a baking sheet.

Pour the filling in the tin and bake for 20 minutes until the top is brown.

Bring down oven temperature to 110C/fan 90C/250F and bake for a further 1 hour until the custard is just set. The centre should wobble a little.

Remove from oven and cool completely.