• 175 g/6 oz sweet shortcrust pastry
• milk to glaze

Divide the pastry in half and on a lightly floured working surface roll one piece out to a circle 2.5 cm (1 in) larger all round than a buttered 20- to 23-cm (8- to 9-in) shallow pie plate. Line with the pastry and set aside while preparing the filling.

Measure the water and sugar into a saucepan and stir over moderate heat until the sugar has dissolved. Bring up to the boil and add the cranberries. Simmer gently, stirring occasionally, for about 10 minutes until the skins have popped and the berries are tender. Draw off the heat. Blend the cornflour to a smooth paste with 1 tablespoon water, stir into the fruit and bring back to the boil, stirring until thickened. Draw the pan off the heat, stir in the butter and leave to cool.

Pour the cranberry filling into the lined pie shell. Roll out the remaining pastry and cover the pie. Seal the edges together and trim. Brush with milk and place the pie above centre in a hot oven (220°C., 425°F., Gas Mark 7) and bake for 30 minutes. Serve hot with fresh cream.