In a bowl, add all the ingredients except the water, mix using your fingers.
You will have a wet sand like texture and will see few bits of butter but that’s alright.
Add the water and mix well for few seconds, form a ball, press it down to form a disc.
Cover with plastic wrap and refrigerate for at least 30 minutes to one hour.
Lightly flour your working surface and the dough too.
Using a rolling pin roll out the dough to fit in a 9-inch pie pan (Pie pans are different from cake pans if you want to use a cake pan, that is fine, but the pie filling may not rise as much as it supposed to.)
Dust the dough and the working surface whenever you feel it is sticking.
With the help of the rolling pin, roll the dough onto the rolling pin, and then unfold it into your pie pan.
Gently fit the pie crust into the pie pan using your fingers. Prick the crust all over with a fork and refrigerate.
***Making the filling:
Preheat the oven to 350F/180C.
In a bowl, add all the ingredients and beat or whisk well.
Pour the filling in the previously prepared pie crust.
Bake the pie for 55 to 60 minutes. Let the pie come to room temperature before serving it.