Blackberry pie

Equipment

• 1 Food processor
• 1 Cling film
• 1 Medium-sized bowl
• 1 Pie dish (20cm base)
• 1 Rolling pin
• 1 Oven

Instructions

1. Combine flour and sugar in a food processor then add the cold butter and blitz just until mixture looks like breadcrumbs. Add the egg and process again for about 10 seconds.
2. Tip the mixture onto a lightly floured work bench and using the heel of your hands bring together into a smooth dough. Shape this into a nice fat disc, wrap in cling film and pop in the fridge for at least 30 minutes.
3. Meanwhile pick through the blackberries to remove any stalks. Place in a medium-sized bowl and sprinkle over the caster sugar and lemon juice. Gently stir this through and leave to sit while the pastry chills out.
4. When ready to roll out the pastry, preheat the oven to 200°C, grab a pie dish or even a shallow oven-proof bowl (something with a 20cm base or thereabouts is perfect) and a rolling pin. Lightly flour your work surface and roll the pastry out till about 5mm thickness. Gently drape this into the pie dish and trim the edges leaving about 1cm hanging over the sides.
5. Gather the remaining pastry and form into a ball again. If you have time, pop this back in the fridge for another 15 minutes or so (and the lined pie dish too).
6. Fill the pastry base with the cooled blackberry mixture.
7. Roll the remaining pastry out, again to about 5mm thickness and cut into long strips, ideally you’d like to have about eight of these to work with. Lay four across the pie and then weave the other four through these to create a lattice effect.
8. Trim the edges of the pastry strips and fold up the pie base to seal everything together and place in the preheated oven for about 25 minutes (depending on your oven!).