Combine the flour, icing sugar and salt, as well as butter in a food processor. Pulse briefly just until the ingredients are combined and the butter is broken into pea-size pieces.

Add the water, gradually. Start with 90g then add more if the dough feels too dry. I eventually added all 120g and it was perfect. Once you add the water, just pulse a few more seconds until combined. The final dough should look wet, easy to gather in a ball, but still have pieces of butter.

Transfer on your working surface and gather the dough into a ball. Do no knead it!

Divide the dough into 2 pieces: 2/3 for the bottom crust, 1/3 for the top crust. Wrap into foil and refrigerate for 2 hours.

Melt the butter.

Add the flour and cook for a few minutes, then add the sugars and continue cooking. Stir in the water and keep on heat, cooking until the sauce begins to thicken and brown.

Allow to cool down before using.

Mix all the ingredients in a bowl.

Remove the larger quantity of dough from the fridge and roll it to 3-4mm thickness.

Transfer in your prepared baking tray - deep dish 20cm diameter tart pan in my case. Arrange the dough in the pan then cut off the excess.

Transfer the filling into the crust.

For the top crust, roll out the remaining dough. Arrange it over the pie and seal the edges.

From the leftover dough, cut out small circles and decorate the edges of the pie. Make sure to cut a few holes in the top crust as well in order to allow the steams to escape.

Brush the pie with egg wash then sprinkle it with demerara sugar.

Bake at 200C for 10 minutes then at 160C for 50 minutes more.

Cool down completely before slicing.