Berry bliss lattice pie

Method

1. Preheat the oven to 190℃/fan 170℃/Gas 5
2. Cut a third off the pastry and set aside
3. Dust a clean worktop with flour, roll out the larger block to a thickness of 1/2cm and line a pie dish
4. Cover with greaseproof paper, fill with baking beans and bake blind for 30 mins
5. After 20 mins, mix the fruit with half the lemon zest and juice, the cornflour and 3 tbsp icing sugar
6. Roll out the rest of the pastry to just longer than the dish and cut into 9 x 1cm wide strips
7. Reshape and roll out the rest to just longer than the width of the dish, then cut into 11 x 1cm strips
8. Remove the beans and paper from the dish, then add the fruit
9. Brush the edges with egg then lay 9 long strips on top
10. Fold every other strip back on itself, just past the centre, then lay one of the shorter strips across the middle
11. Place the folded strips back, then fold back the strips sitting under the weave
12. Lay another strip down and repeat until you have woven one half
13. Repeat from the middle going in the other direction
14. Seal the edges by pressing down together with your fingers
15. Brush with egg, dust with sugar, then bake for 30 mins until golden
16. Lightly whip the cream with the rest of the lemon zest and juice and icing sugar until you have soft peaks
17. Serve the pie with the cream on the side