Method

• 1.
  For the pastry, combine flour, sugar and salt in a bowl. Add butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).
• 2.
  Create a well in the centre of the flour mixture and add vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Discard ice cubes. Shape into a rough disc and wrap in plastic wrap. Chill for 3 hours.
• 3.
  Roll out pastry on a lightly floured work surface to a thickness of 3mm. Use pastry to line the base and side of a 22cm pie dish leaving 3cm overhang. Using your thumb and index finger, pinch the overhang to form a fluted edge. Freeze for 30 minutes.
• 4.
  Preheat oven to 200°C. Line pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans). Bake for 25 minutes or until pastry is a light golden colour. Remove paper and baking beads, and bake for a further 5 minutes or until base is just dry. Remove from oven and leave to cool. Reduce oven to 140°C.
• 5.
  For the filling, whisk the Nutella, eggs and egg yolks, and the cream in a bowl until smooth. Whisk flour with 1/4 cup Nutella mixture until smooth, then stir into the rest of the mixture to combine.
• 6.
  Strain into the cooled pastry case and bake for 1 hour or until the edge is set but there is still a gentle wobble in the centre.
• 7.
  Cool pie to room temperature, then serve topped with nuts.