Homemade Blackberry Pie with Buttery Crust

Make the pastry. In a large bowl, mix the self-raising flour, 2 tbsp granulated sugar, and salt. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs, then work in the soft cheese until a dough forms. If it feels dry, add 1 tbsp ice-cold water. Knead briefly for about 30 seconds, then divide off one-third of the dough for the top. Flatten both pieces into discs, wrap, and chill for at least 1 hour.

Prepare the filling. Rinse the blackberries gently and drain them well, taking care not to crush them. Place them in a bowl with 100-125 g sugar, using the higher amount for tart wild berries. Toss lightly and let them sit while you roll the pastry.

Grease a 23 cm pie dish with butter. On a lightly floured surface, roll the larger pastry disc into a round large enough to line the dish with a little overhang. Press it into the base and sides. Sprinkle the cornflour over the berries, fold gently to coat, then spoon the berries and their juices into the pastry case. Dot the filling with the remaining butter.

Whisk the beaten egg with the milk to make an egg wash, then brush a little over the pastry rim. Roll out the smaller pastry disc and either place it over the pie as a full lid, trimming and crimping the edges, or cut it into strips and weave a lattice over the filling. Trim any excess pastry and crimp the edge to seal.