Add the ingredients into the bowl of an electric mixer set with the paddle attachment. Toss in the butter, making sure it is well coated by the dries.

Mix for 2 minutes at low speed or until the mixture resembles coarse crumbs. Make sure not to overmix the ingredients.

Drizzle in the water while you continue mixing at low speed for about 1 minute.

Remove the dough from the bowl and shape it into a disk about 1 inch thick. Wrap the dough in plastic wrap and refrigerate for up to 20 minutes.

Set the oven to 350°F/ 180°c (medium) bake (no- convection) and adjust the rack to the middle. While the oven preheats, line the bottom of a baking sheet with parchment paper and spray with some non-stick spray.

Roll the dough until it is about 1/8 inch thick and big enough to cover the bottom of the pie dish. Lay the dough over the dish and gently push down to cover the bottom, sides and rim of the dish. Trim any excess.

Cut out a piece of parchment paper with a slight overhang on the edge . Pour the dry beans or rice up to the rim of the pie shell.

Bake for 45 minutes or until the dough is fully cooked and golden brown. Pre-baking the crust helps prevent a soggy bottoms.

While the dough bakes, combine the ingredients for the filling into a bowl.

Whisk until well incorporated.

Whisk in the butter making sure to emulsify the filling.

Remove the beans ( you may save them for other bakes) and continue baking the dough for 15 minutes or until the bottom is completly baked off and golden brown.

Transfer the pie dough to a heat proof surface and lower the temperature to 325°F/ 165°C (medium- low).

Gently spread the filling to create an even surface.

Bake the pie for 45 minutes or until the filling is set and does not jiggle. If needed add more time in 5 minute increments.

Turn the oven off and transfer the pie to a heat proof surface. Allow the pie to cool completely before serving. Add a scoop of ice cream, whipped cream or enjoy this fall treat all by itself.