Step 1

Place the flour, salt and 2 tablespoons of the caster sugar in a food processor. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the water and process until the mixture just starts to come together. Turn onto a lightly floured surface. Knead until just smooth. Wrap two-thirds of the pastry in plastic wrap, then wrap the remaining pastry in plastic wrap. Place in the fridge for 1 hour to rest.

Step 2

Meanwhile, combine the blueberries, cornflour, lemon rind and remaining caster sugar in a large bowl. Grease six 12cm (top measurement) pie dishes.

Step 3

Preheat oven to 200°C. Roll out large pastry portion on a lightly floured surface until 5mm thick. Cut six 15cm discs from pastry. Line dishes with pastry, allowing edges to overhang. Divide blueberry mixture among pies. Roll out remaining dough on a lightly floured surface until 5mm thick. Cut into 1cm-wide strips. Brush edges of pies with water. Arrange strips in a lattice pattern over the filling and press to seal. Trim edges. Place in the fridge for 30 minutes to rest.

Step 4

Brush top of pies with water. Sprinkle with raw sugar. Place on a baking tray. Bake for 20 minutes or until light golden. Reduce oven to 180°C. Bake for 15-20 minutes or until pies are golden. Cool in dishes for 10 minutes. Serve with ice-cream or custard.