Blackberry Pie

• blackberries↗600g g
• sugar g
• butter↗25g g

  plus extra for the pan

• cornstarch2 tbsp tbsp
• egg↗1

  beaten

• milk↗1 tbsp tbsp
• vanilla ice cream

  for serving (optional)

• self-raising flour↗300g g

  plus extra for dusting

• cornstarch1 tbsp tbsp
• sugar↗2 tbsp tbsp

  plus extra for filling

• cold butter↗150g g

  cut into small pieces

• soft cheese↗150g g

Step-by-step instructions

1. 1

   First make the dough. Add both types of flour and the sugar to a bowl together with a generous pinch of salt. Rub the butter into the flour mixture with your fingers until it resembles crumbs, then rub in the soft cheese until the dough comes together. (If the dough is still crumbly, add 1 tbsp cold water and it will bind.) Turn it out onto a surface and knead for 30 seconds, then cut off about one‑third of the dough. Shape both portions into flat discs. Wrap and chill for at least 1 hour. It can be stored in the fridge for up to two days.

2. 2

   Wash and drain the blackberries, being careful not to crush them, then transfer to a bowl with the sugar. (If using wild berries, add a little extra sugar.) Mix and set aside while you roll out the dough.

3. 3

   Grease a 23 cm pie tin with butter and lightly flour the surface, then roll out the larger piece of dough into a circle that fits the bottom of the tin with a slight overhang. Press the dough into the tin and up the sides so it lines it. Sprinkle cornstarch over the berries and gently stir. Pour the berries together with all their sugary juice into the dough‑lined tin and dot with butter. Whisk the egg with the milk to make a glaze and brush it over the edge of the pie.

4. 4

   For a simple pie, roll out the remaining dough, cover the top, then trim and crimp the edges with a fork. For a lattice top, roll the remaining dough into a square about 30 × 30 cm. Cut ten strips of roughly equal width. Lay five strips vertically over the pie, then interlace them with the remaining five horizontal strips to create an even lattice over the fruit. Or, if you prefer, cut each strip into three thinner strips for a finer lattice. Pinch the edges together, trim excess and crimp. You can assemble and chill for four hours before baking, or bake immediately.

5. 5

   Preheat the oven to 200 °C/180 °C with convection/gas 6, placing a tray inside. Brush the top of the pie with a little more egg glaze and bake for 20 minutes, then brush again with glaze, generously sprinkle additional sugar and bake another 20‑25 minutes until the crust is deep golden and the juices are bubbling. Let the pie cool for at least 30 minutes, then serve as is, or with ice cream.