Sieve maida with powdered sugar.

Mix butter in the maida mixture using your fingertips till it resembles bread crumbs.

Sprinkle chilled milk over the flour and gently collect the mixture to form a dough. Do not knead the dough. Cover it in a plastic bag.

Refrigerate the dough for 10–15 minutes.

Roll out the dough up to 1/8" thickness and cut into rounds. Press them into the pie tins, which need not be greased unless new. Trim off the excess dough by rolling the rolling pin over the tin.

Prick the pastry shells all over with a fork.

Pre-heat Oxy Fryer for 5 minutes. Arrange the shells in the fry basket and close it properly. Keep Oxy Fryer at 140°C for 15–20 minutes till the pastry shells turn light brown. Remove from the fryer and cool the pastry shells.

For the filling, mix all the ingredients and cook on low flame in a pan till dry. Add the chopped nuts and biscuit crumbs. Fill the cold shells with the cold filling and sprinkle nuts on top. Again keep in Oxy Fryer at 140°C for 5–6 minutes. Serve hot.

For a covered pie with strips, bake along with the filling for 25–30 minutes or until brown and crispy.