Flaky nectarine pie

Cube cold butter and freeze 10 to 15 minutes.

Mix flour, sugar and a pinch of salt. Cream the cubed butter with heavy cream.

Add the butter to one third of the flour mixture and pinch together with the fingertips, adding more flour, keeping the butter cool, until the dough holds together.

Knead into a round ball on a lightly dusted surface, cut in half, wrap in plastic wrap, flatten into discs and refrigerate two hours.

Cut nectarines into one inch chunks, skin on, removing the pit and the rough patch around it.

Add lemon, sugar, packed brown sugar and a tiny pinch of salt; mix and macerate half an hour.

Add cornstarch and vanilla and mix until the cornstarch is dissolved; set aside.

Let the chilled dough sit 10 minutes to reach room temperature; spritz with cold water if too dry, then roll out on a floured surface to about a quarter inch.

Line the pie dish with dough and freeze an hour, along with the top layer.

Line the crust with tin foil, fill with rice as pie weights, and bake in a preheated oven half an hour.

Remove the rice, brush egg wash along the rim of the bottom crust, add the filling and a little of its juice.

Lay on the top crust, press down the edges and remove excess, cut slits in the top, brush with egg wash and sprinkle with a little sugar.

Bake on a foil-lined baking sheet on the middle rack of a preheated oven for an hour, until deeply golden with juices bubbling from the slits.