For blueberry pie, you will need:

600g fresh blueberries
400g plain white flour
150g butter, cut into 1cm cubes
85g margarine
150g sugar
1 tsp ground cinnamon
2 tbsp granulated sugar
2 tbsp iced water

(makes one 8-inch pie)

In a large bowl combine the flour, 50g sugar, butter and margarine by working together with fingers, so a crumbly texture is formed. Add a little water to the mixture and work into a soft dough, adding small amounts of water if required, until the dough comes away cleanly from the bowl. Put the dough in the refrigerator.

After an hour, take just over half the dough and roll out on a cold, lightly floured surface using a rolling pin, into a circle large enough to cover base and sides of a lightly greased 8-inch oven tin. Fill the base with the blueberries. Sprinkle 100g sugar, cornstarch and cinnamon on top. Roll out the rest of the pastry to form a lid. Put the lid on the pie and seal the edges with a fork. Prick a small venting hole in the middle of the lid. Trim excess pastry off the edge with a sharp knief. Sprinkle the granulated sugar over the top and bake in a preheated oven at 190°C (375°F) for 50 minutes until the top is golden and the pastry and cooked through. Serve with custard, cream or ice-cream.