Serves 8
For the pastry
plain flour 280g, sifted
fine salt 1 tsp
butter 170g
iced water 6 tbsp
milk 2 tbsp, for brushing
caster sugar 2 tbsp, for sprinkling
For the filling
caster sugar 150g
cornflour 4 tbsp
salt a pinch
blueberries 850g
lemon zest of 1, plus 1 tbsp of juice
unsalted butter 25g, cold
To make the pastry, in a large bowl mix together the flour and salt. Cut in half of the butter very well, then cut in the second half into pea-size pieces.
Sprinkle over the iced water and toss it through the mix as you go. It should eventually come together into a ball. Wrap the pastry in clingfilm, flatten into a disc and rest in the fridge for at least 20 minutes.
To make the filling, in a bowl whisk together the sugar, cornflour and salt. Add the blueberries, lemon zest and juice, stir and leave to macerate for 20 minutes, then stir again. Preheat the oven to 180C fan/gas mark 6.
Split the pastry into two, then roll out thinly. Use one half to line a 20cm round pie dish. Spoon in the blueberry filling, then dot with the cold butter. Roll out the second half of the pastry and slice into strips for a lattice top.
Assemble the lattice, brush with milk and sprinkle with caster sugar. Bake for 40-50 minutes.
Claire Ptak runs Violet bakery, London E8. Her latest book is Love is a Pink Cake (Square Peg, £27)
