Preheat the oven to 200°C fan (220°C conventional / 425°F / gas mark 7).
Once the pastry has chilled, transfer the larger ball of dough to a lightly floured smooth surface. Wet your hands lightly with cold water and knead the dough briefly for a few seconds to make it easier to roll out. (**see notes)
Roll the dough out to around 1/4cm (1/8") thick. Place your pie dish upside down on top of the rolled out pastry and cut a border around 4cm (2") wider than the pie dish.
Roll the dough around your rolling pin and use it to transfer the pastry to the pie dish. If you’ve had any mishaps along the way don’t worry, this pastry is very forgiving - just patch it up as necessary, using spare pastry to fill any holes.
Leave a slight overhang around the edge to attach your lid/lattice to. I used a 19cm (7") glass pie dish which I dusted lightly with flour before adding my pastry.
Pop the pastry case in the fridge whilst you prepare your lattice.
Take the small ball of pastry out of the fridge and roll it out on a lightly floured smooth surface. Cut strips to form your lattice - these can be differing widths or the same, whatever you prefer.***
Take your pastry case out of the fridge, add your cold filling (it must be completely cold), place your lattice strips on top and pinch the edges together to join it to the overhang from the pastry base. You can crimp the excess pastry around the edge or trim it a little to neaten it up.
Brush the lattice with dairy free milk and sprinkle it with Demerara sugar.
20 ml almond milk, 20 g demerara sugar
Bake for around 50-60 minutes until the pastry is golden and the filling is bubbling. If you’ve used a glass dish you should be able to see that the pastry underneath has coloured.