Step 2

Place on the foil-lined baking sheet and bake for 90–100 minutes until golden and bubbling. Cool on a wire rack.

Step 3

Gather the dough into a ball and divide into 5 equal discs. Wrap in plastic. Chill 2 discs for at least 1 hour. Freeze the remaining 3 for future use.

Step 4

Preheat the oven to 175°C (350°F) with the rack in the lower third. Line a baking sheet with foil.

Step 5

Roll 1 pastry disc into a 30cm circle and fit into a 23cm (9-inch) pie plate with the pastry overhanging.

Step 6

Toss the berries with the ½ cup sugar and cornstarch and pour into the base. Dot with the 2 tbsp butter.

Step 7

Roll the second pastry disc into a 30cm circle. Cut into 6 wide strips. Weave into a lattice over the filling. Fold the bottom pastry edges over and crimp.

Step 8

Mix the beaten egg and 1 tbsp water for egg wash. Brush over the pastry. Sprinkle with the 1 tbsp sugar.