Blueberry and lemon pie

Serves 8

For the crust

• 300g plain flour
• 2 tsp sugar
• 1 tsp salt
• 450g cold butter
• 6 tbsp iced water

For the filling

• 550g blueberries
• 0g sugar
• 2 tbsp cornflour
• 0 extra
• 1 pinch salt
• 0.5 tsp ground cinnamon
• 1 pinch ground allspice
• 1 lemon
• 2 tbsp butter
• 0 Milk

Step 1
Whisk the flour, sugar and salt in a large bowl.

Step 2
Work in the butter with your fingertips, to get pea-sized lumps throughout.

Step 3
Mix in the water with a wooden spoon until a workable dough clumps together.

Step 4
Halve the dough and lightly press into discs, then wrap separately in clingfilm and refrigerate for 30 minutes.

Step 5
On a floured surface, roll one disc to 2-3mm thick, to line a 20cm pie dish, then chill in the fridge.

Step 6
Roll out the other disc for the lid and put on a floured, flat baking sheet and put this in the fridge, too.

Step 7
Heat the oven to 230C/450F/gas 8.

Step 8
Gently toss the blueberries with the sugar, cornflour, salt and spices in a large bowl.

Step 9
Stir in the lemon zest and juice, then pour the filling into the pie crust.

Step 10
Dot with the butter, cover with the lid, then crimp and decorate the edges with a fork.

Step 11
Put on a baking sheet, brush with milk and sprinkle with sugar.

Step 12
Cut vents in the lid to allow steam to escape.

Step 13
Bake for 10 minutes, then reduce the heat to 180C/350F/gas 4 and bake for another 40-50 minutes, until the crust is golden brown.

Step 14
Cool completely on a rack – about an hour – before serving, to let the filling set.