Heat sunflower oil in a large non-stick frying pan.
Fry bacon halves over medium heat for 5 minutes until crisp.
Preheat a baking tray in the oven to 190°C.
Pulse flour, salt, and butter in a food processor into fine breadcrumbs.
Blend in one whisked egg and a tablespoon of water to form dough.
Knead pastry into a ball and cut in half.
Roll half the pastry to 0.5cm thick and line a 23cm pie plate.
Scatter bacon over the base and crack six eggs onto the pastry.
Beat the remaining eggs with milk, salt, and pepper.
Pour most of the beaten eggs into the case, reserving some for glazing.
Roll out the remaining pastry and place it over the filling as a lid.
Seal the edges with a fork and brush the top with egg glaze.
Bake on the hot tray for 45 to 55 minutes until golden.
Rest the pie for 15 minutes before serving.