Summer Berry Pie

Instructions

1. Mix the sugar, pinch of (0.5 teaspoon) Cornish Sea Salt Crystals and flour together in a bowl before tossing in the butter. Tip onto your work surface then start to roll so the butter forms long strips.
2. Scrape together then drizzle over 4 tablespoons of iced water. With your hands, and a scraper to help, mix in the water evenly throughout the dough. Roll out again, fold into thirds and turn 90°. Repeat several times until you have a dough which holds together. It will still be crumbly at the edges. Fold into thirds then chill in the fridge.
3. Combine corn flour, a small pinch of Cornish Sea Salt Crystals, sugar and lemon zest. Gently toss through berries of your choice then load up in the centre of your chilled rolled out dough. Carefully fold in the pastry edges to seal, patching up any holes with left over scraps. Brush with milk then bake until golden and the juices bubbling.
4. Finish with some ice cream, mascarpone, or custard if you prefer, and a little scrunch of sea salt crystals.