If making your own pastry: Put the flour, salt, and sugar in a large bowl and mix together. Add the butter and use your fingers (or a pastry cutter) to cut it into the flour mixture until it resembles coarse breadcrumbs.

Gradually add the ice-cold water, a tablespoon at a time, until the pastry dough comes together and forms a ball. You can rest the dough at this stage (covered in the fridge for 30 minutes) or use immediately if it is cold enough.

Prepare your pie dish/tin (23cm / 9 inches) by greasing and flouring. Divide the dough roughly in half and roll out the larger half on a lightly floured surface (or board). Transfer the dough to the pie dish, gently letting it fill the space, then trim the edges. Press/crimp the edges onto the dish, then stab the base with a fork a few times. If you have baking beads/beans you can use these if you wish (put them on baking paper in the crust). Bake the case (blind bake) at Gas Mark 5 (190f / 375c) for 15-20 minutes, then remove and allow to cool.

To make the filling, mix the blueberries, sugar, and cornflour in a large bowl until well combined. Prepare your pastry lid while you wait for the case to cool. When the case is cool to touch, pour the blueberry filling into the pastry case.

Roll out the other half of the dough on a floured surface and cut it into 1-2cm wide strips to make a lattice pattern on top of the pie. Alternatively, you can cover the pie with the rolled-out dough and cut a few slits in the top to allow steam to escape. Once the filling is in the pie, lay your strips across, weaving them together to make a lattice pattern. Cut off any excess and press the edges on to the crust.

If you wish, brush the pastry with milk (plant based) and sprinkle with brown sugar before baking. Bake the pie (Gas 5 / 190f / 375c) for 30 minutes, then check to make sure the crust is ok. Cover with foil if the crust is browning too much and bake for a further 10-15 minutes. The crust should be golden brown and the filling should be juicy & bubbling.

Enjoy!