1

Toss the blueberries, cornflour, caster sugar and lemon rind in a bowl to combine.

2

Line the base and side of a 2cm-deep, 22cm-round fluted tart tin (with removable base) with 1 sheet of pastry. Trim the edge of the pastry. Spread the blueberry mixture evenly over the pastry.

3

Cut the remaining pastry into 2.5cm-wide strips. Arrange the strips in a lattice pattern across the top of the pie, cutting strips to fit, where necessary. Press the edges together to seal and trim any excess pastry. Place in the fridge for 30 minutes to rest.

4

Preheat oven to 200°C. Place the tin on a baking tray. Brush the pastry with water and sprinkle with the raw sugar. Bake for 40minutes or until golden. Set aside for 5 minutes before removing from tin. Slice and serve with the ice-cream.