Blackberry pie

Make the pastry by whizzing the flour, butter and sugar in a food processor until the mixture looks like breadcrumbs. Add the unbeaten egg and pulse until it comes together, adding 2-3 tbsp of cold water if you need to. Wrap and chill for 30 mins.

Heat the oven to 200C/180C fan/gas 6. Take three-quarters of the pastry and roll out on a floured worksurface until 5mm thick. Use to line a lipped 20cm round pie dish. Trim the excess and add to the remaining pastry. Mix the blackberries, sugar, vanilla, cornflour and bay leaves in a bowl until evenly distributed, then tip into the pastry case.

Roll out the remaining pastry on the worksurface to a 22cm round about 5mm thick. Cut into 2cm strips. Use the beaten egg to brush the lip of the pie dish and lay down the strips of pastry in a crisscross pattern, weaving them in and out, and sticking them to the sides of the dish. Trim the excess, brush any exposed pastry with more beaten egg, then sprinkle over the demerara. Bake for 45-50 mins or until the pastry is golden and crisp, and the blackberries look soft and jammy. Leave to cool for 20 mins before slicing (the filling will thicken as it cools). Serve with ice cream or sweetened whipped cream.