Blueberry pie

Method

• step 1

  Tip the flour into a large bowl with ½ tsp fine salt. Coarsely grate the butter onto a piece of baking parchment. Set aside 2 tbsp grated butter, then tip the rest into the flour. Using a table knife, mix the flour and butter together. Add 3 tbsp very cold water and mix together to form a dough. Knead very briefly, then divide into two equal balls. Pat into 2cm deep discs, wrap and chill for at least 1 hr.

• step 2

  Meanwhile, stir together the blueberries, sugar, cornflour, cinnamon, lemon zest and juice. Set aside for at least 1 hr until the sugar dissolves.

• step 3

  On a lightly floured surface, roll one pastry disc out into a 26cm round and use to line a 22cm pie dish, ensuring the pastry slightly overhangs the edge. Spoon in the blueberry mixture then scatter over the reserved grated butter.

• step 4

  Roll the remaining pastry into a 24cm round and cut into 10 strips. Arrange five strips vertically across the pie then either weave or simply place the remaining strips horizontally on top to create a lattice. Trim any excess overhanging the dish, then crimp the edges together firmly to make a fluted crust. Chill the pie for at least 30 mins.

• step 5

  Heat the oven to 190C/170C fan/gas 5. Beat together the egg and milk and brush over the pastry. Sprinkle with the remaining 1 tbsp sugar, then put the dish on a baking tray. Bake for 1 hr, keeping an eyes on it and covering loosely with foil once the pastry is golden brown.

• step 6

  Leave the pie to cool to room temperature (the filling thickens as it cools). Will keep chilled for up to three days. Slice and serve warm or cold with ice cream or whipped cream.