Home at 7, dinner at 8

Thanks to ready-rolled pastry, we no longer need to spend time crumbling, kneading, resting and rolling the top for a lovely berry pie.

The filling for this pie is simple and has great flavour as the berries burst when you bite into them. Accompanied by a crispy, sugary topping and cold ice cream, this pudding is the perfect way to end a meal.

Preparation 10 mins Cooking 30 mins Serves 6

Juice of 2 lemons
6 tbsp caster sugar
100g butter
1 tbsp cornflour
500g blueberries
clotted cream or vanilla ice cream, to serve
1 sheet ready-rolled sweetcrust pastry
1 egg, beaten
Sprinkling of brown sugar
Pinch of ground cinnamon

1 Preheat the oven to 200°C/400°F/Gas 6. Make the filling by combining the lemon juice with the sugar in a small saucepan and heating gently. Add the butter and the cornflour and mix to a smooth paste. Then add the blueberries and mix thoroughly.

2 Cut a thin strip off the edge of the pre-rolled pastry and stick this around the edge of a 500ml pie dish using your thumb to press it into the rim. Pour the blueberries into the dish.

3 Paint the beaten egg around the pastry rim and lay over the remaining pastry. Seal the edges using either your thumb or a fork and trim off any excess pastry. Make a small hole in the top for steam to escape and paint more egg wash over the top. Sprinkle with the sugar and cinnamon and bake in the oven for about 30 minutes until the top is golden brown and crisp.

4 Serve either with clotted cream of vanilla ice cream.

Recipe taken from Home at 7, Dinner at 8 by Sophie Wright (£14.99, Kyle Cathie)