This blueberry pie recipe has a thick and juicy filling that holds its shape when cooled. You can use frozen blueberries so you can make it all year round!

Begin with the pastry. This can be made by hand or in a food processor. Cut butter into a mixture of flour with a little salt and sugar,.

Add enough ice water to create a shaggy and reasonably dry dough that just holds together.

Roll the dough out into a rectangle. It doesn't need to be measured.

Fold into thirds. Turn it 90 degrees and roll and fold it again. This will give extra layers to the pastry.

Cut the dough in two. Cup your hands around the dough pieces to make disc shapes, then chill it for at least 2 hours.

In a saucepan combine the frozen blueberries, lemon zest, cornstarch, lemon juice, salt and sugar.

When it starts to bubble, let it boil while continuously stirring for one minute until it's glossy and thick. Let it cool to room temperature.

Roll out half the dough into a 12-inch circle and then drape it over the pie dish. Scoop in the blueberry filling and spread it out.

With the remaining pie dough you can take your time and make a lattice crust.

Place the pie in the fridge for 30 minutes and then heat the oven to 425°F/220°C.

Bake for 15 minutes at this high temperature, then turn the oven down to 375F/190C and bake until golden brown and bubbling.

Once baked let it cool down on a wire rack completely before slicing.

Serve it with a cold scoop of vanilla ice cream.