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Rub the butter into the flour until crumbly. Stir in sugar and salt, then add vanilla, egg and enough water to bring together. Chill for 30 mins.
Mix berries with sugar, spices, lemon zest and juice, and cornflour. Let sit while the pastry chills.
Roll out half the pastry and line your pie dish. Add the fruit and juices, then top with the second layer of pastry. Trim and crimp the edges if you desire.
Brush with egg, sprinkle with sugar. Add a small hole so the steam can escape. Then, bake at 190°C (170°C fan) for about 45 mins, until golden and bubbling.
Cool slightly before serving, it thickens as it rests
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