METHOD

1. To make the pastry, place the flour, sugar and salt in a large bowl and mix to combine. Add the butter and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs. Add the vinegar and water and, using a butter knife, mix to form a rough dough. Gently knead to bring the dough together, shape into 2 equal discs and wrap each in plastic wrap. Refrigerate for 30 minutes or until firm.
   
2. Line a tray with non-stick baking paper. Roll out each pastry disc between 2 sheets of lightly floured non-stick baking paper to 4mm thick. Refrigerate 1 pastry sheet and use the remaining piece to line an 18cm round pie tin. Trim and reserve any excess. Refrigerate for 30 minutes. Place the trimmings on the tray and refrigerate until needed.
   
3. Preheat oven to 180°C (350°F). Place the blackberries, cordial, caster sugar and arrowroot in a large bowl and mix to combine. Spread the ground pistachios in the base of the pastry case and top with the blackberry filling. Place the remaining pastry sheet over the filling and press the edges to seal. Trim and reserve any excess pastry. Re-roll all the trimmings into a 2mm-thick 8cm x 40cm rectangle. Slice into 6 long strips, trimming the rough edges. Plait 3 strips and repeat with the remaining strips to form 2 plaits. Brush the pie rim with egg and arrange the plaits around the rim, pinching the ends to seal. Using a small sharp knife, cut 3 incisions in the centre of the pie. Brush all over with egg and sprinkle with raw sugar. Place on an oven tray and bake for 1 hour or until the pastry is golden brown. Allow to stand for 30 minutes. Top with scoops of the ice-cream to serve. Serves 6–8

Photography: Chris Court