Method:

1. Blitz together the dry ingredients in a food processor, be careful not to over-blitz. 
2. Add butter and blitz until dough is at a breadcrumb like consistency.
3. Slowly drizzle in the ices water until dough comes together
4. Tip out onto your benchtop and bring together with your hands, wrap in glad wrap and set aside for 30min- 1 hour.
5. Mix ingredients for the filling together in a bowl.
6. Roll out the pastry to 5mm thick and 30cm x 30cm wide. Fill with blueberry filling and fold in the edges
7. Brush pastry with milk and sprinkle with demerara sugar.
8. Bake in a 180C oven for 40-45min.

Our friends at Wine Selectors suggest pairing this dish with a Prosecco.