Make the pastry by rubbing the butter into the flour using your hands in a light, fluttery motion.

Stir in the sugar using a flat bladed knife (a dinner knife or butter knife would do) then dribble in barely enough water to bring it together into large clumps, mixing with your knife still.

Briefly knead and then wrap in clingfilm, pat out to a thin disc and chill for an hour.

Preheat oven to 180˚C.

Divide into two pieces and form into a disc again before rolling out wide enough to line a 9 inch enamelware plate or other ovenproof plate. There is no need to grease it first.

Transfer the dough to the pie plate, pile up the berries in the centre then sprinkle on the sugar (it depends how tart your berries are and how sweet you like your pie).

Roll out the second piece of dough but before transferring it to the waiting pie, brush the edges with your egg white. Place the dough on top and press to seal the edges. If you have a little overhang, pick the dish up in one hand and cut off the excess with your flat bladed knife in swishing motions around the edge. Oh how I love that action and sound!

Crimp the edges or press the tines of a fork in to provide a decorative seal, brush with the remaining egg white then sprinkle with the reserved sugar. Use the point of a sharp knife to cut three small slits to allow the steam out.

Bake for 25-30 mins until the pastry is dry to the touch - it will be very lightly golden as the only egg is in the wash, rather than the dough.

Cool for 5-10 minutes then slice and serve. It will be delicate so use a wide cake server to help manoeuvre it to your dish.

Serve with softly whipped double cream or custard, if you prefer.