Blackberry pie

A well-made 'proper' pie (that's pastry on the top and bottom, or 'double crust' as it's known in America) is as much a feat in construction as it is in flavour.

-  BARNEY DESMAZERY

SERVES 8 PREP 50 mins plus at least 1 hr chilling COOK 40 mins MORE EFFORT V

WHY

A pie that falls apart with an undercooked bottom might still taste good, but what you're really after is pastry that's robust enough to be moulded into an impressive topping, and cuts into a perfectly clean slice while still being buttery-our shortcake pie pastry has it all. Blackberries aren't the easiest fruit to bake with either, as the juice they exude can make the pastry soggy, but we've got a few tricks up our sleeve to right those wrongs, too.

WHAT TO BUY

600g blackberries

100-125g granulated sugar

25g butter, plus extra for the tin

2 tbsp cornflour

1 egg, beaten

1 tbsp milk vanilla ice cream, to serve (optional)

For the pastry

300g self-raising flour, plus extra for dusting

1 tbsp cornflour

2 tbsp granulated sugar, plus extra for the topping

150g cold butter, cut into small pieces

150g soft cheese

HOW TO MAKE IT

1 First, make the pastry. Tip both flours and the sugar into a bowl with a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles crumble topping, then rub in the soft cheese until the pastry comes together. (If it's still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a surface and knead for 30 seconds, then cut off about a third of the pastry. Mould both pieces into flat rounds. Wrap and chill for at least 1 hr. Will keep chilled for up to two days.