Step 1

Process flour, butter and 2 tablespoons sugar in a food processor until it resembles fine breadcrumbs. Add water. Process until dough just comes together. Form a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest. Roll out two-thirds of the dough to a 28cm disc. Line a 20cm pie dish with pastry. Place in the fridge for 30 minutes.

Step 2

Preheat oven to 200°C. Line pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Bake for a further 5 minutes or until light golden.

Step 3

Combine nectarine, extra flour and remaining sugar. Spoon over pastry base. Roll out remaining one-third of the pastry to a disc large enough to fit the top of the pie. Place over pie. Seal edges. Trim excess. Brush with egg. Cut 2 slits in top for steam to escape.

Step 4

Bake for 20 minutes. Reduce temperature to 180°C. Bake for 25 minutes or until golden. Dust with icing sugar.