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425g plain flour, plus more for dusting

340g cold unsalted butter, cut into small pieces (0.8:1 ratio)

1.5 tsp salt

1.5 tsp sugar

~100ml ice water

800g fresh blackberries

100g sugar

3 tbsp cornstarch

0.25 tsp kosher salt

0.25 tsp ground cinnamon

2 tbsp unsalted butter, cut into pieces

1 egg, lightly beaten

Sanding sugar, for decorating

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1. Make the pâte brisée: Pulse flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water bit by bit: in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to ¼ cup more ice water, a little at a time. Do not process more than 30 seconds.

2. Divide dough and refrigerate: Turn out dough onto a clean surface and divide into three equal pieces. Place each on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. (Dough may be stored, frozen, up to 1 month.)

3. Preheat oven and prep baking sheet: Preheat oven to 220°C with rack in center. Line a rimmed baking sheet with foil and place on rack to preheat.

4. Make filling: In a medium bowl, gently toss together blackberries, sugar, cornstarch, salt, cinnamon, and butter.

5. Roll dough and fit into pie dish: On a lightly floured surface, roll out one disk of dough to a 13-inch round; fit into a 9-inch pie dish. Refrigerate while making lattice.

6. Make lattice: Roll out a second disk of dough to an 11-inch square. Trim edges, then cut square into 10 1-inch-wide strips; repeat with remaining disk.

7. Assemble lattice: Assemble lattice on a parchment-lined unrimmed baking sheet. This method uses 2:1 -- lay 2 touching strips, then 1 diagonally over it; repeat, with folding back where necessary. You can also use a plain lattice, or even a herringbone design. Transfer sheet to freezer until lattice is well chilled, about 30 minutes.

8. Assemble pie: Transfer blackberry mixture to prepared pie dish. Brush edges of crust with egg wash. Place chilled lattice over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1-inch overhang. Tuck overhang under so edges are flush with rim. Brush lattice with egg wash and sprinkle with sanding sugar.

9. Bake: Bake on preheated baking sheet 20 minutes, then reduce oven temperature to 190°C and continue baking until filling is bubbling and crust is evenly browned (if browning too quickly, tent edges with foil), 60 to 75 minutes. Transfer to a wire rack and let cool in the tin completely.

(N.B.1 you don't need to blind bake the pie crust for this recipe! It's cooked for long enough, and the fillings aren't at risk of burning)

(N.B.2 in the white pie dish, this is a lot of filling:pastry. Consider a less deep dish.)