Method

Pie Crust
1. Sift the flour and salt into a bowl, add the butter, tossing in the flour to coat

2. Rub the butter between your thumbs and fingers, coating with flour as you go, flattening the butter into thin strips.

3. Make a well in the centre of the buttery flour, add 3 tablespoons of iced water, mix together, lifting the flour from the bottom of the bowl, adjust as much water as needed to bring the dough together in a ball.

4. Wrap the dough in plastic wrap, press into a disc and chill in the fridge for at least an hour, overnight if you want to make it ahead.

5. Remove the dough from the fridge, let it sit for 5 minutes. On a floured surface roll it into a disc, aim for about 4mm thick.

6. Carefully place the dough over the pie tin and gently ease it into the base and up the sides.

7. Return to fridge for an hour to firm up.

8. Preheat the oven to 190C and place a baking tray in the oven to heat up

9. Prick the pie crust all over with a fork.

10. Take a sheet of baking paper, slightly larger than the pie tin, screw it into a ball and open it out again a few times to soften it. Line the pie crust with the paper and fill the pastry with dried lentils, beans or rice; place the pie tin on the hot baking sheet in the oven and bake for 20 minutes, remove the paper and weights and return to the oven for a further 20 minutes, or until the pie crust is a beautiful deep golden brown.

11. Remove from the oven, leave on a rack to cool completely.

Vanilla Custard
1. In a small pan, over medium heat, bring the milk to just below boiling.

2. Whisk together the sugar and cornflour to remove any lumps, then add the egg yolks and vanilla, whisking to combine. Gradually add the hot milk, whisking as you go.

3. Tip the custard back into the pan, and with the heat on low, whisk continuously. The custard will thicken quickly, once it starts to bubble, whisk for another minute then take off the heat. Add the butter, whisking until smooth.

4. Put the custard in a small bowl and cover with plastic wrap. Put in the fridge to cool completely

Assembly
1. Tip as many raspberries as will fit in the base of the pie crust.

2. Remove the custard from the fridge, give it a quick whisk to loosen it, spoon it over the raspberries, then smooth the top and return to the fridge for 30 minutes.

3. Softly whip the cream, spoon it over the custard, and pile high with the remaining raspberries, dust with icing sugar.

4. Store any left-over pie in the fridge, covered for up to 3 days