Dough

1. For the dough, place the flour and salt into a bowl and stir to combine.
2. Add the cubed butter and toss through the flour to coat completely in flour.
3. Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
4. Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
5. Press firmly into a disc, wrap and refrigerate for 1 hour.
6. Preheat the oven to 220C/425F.
7. Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
8. Flipping the dough and adding a small sprinkle of flour, where necessary.
9. Roll the dough around your rolling pin and place into your pie dish.
10. Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
11. Return the dough to the fridge for 20 minutes to cool.
12. Remove, pierce with a fork all over.
13. Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
14. Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 15 further minutes.
15. Remove and allow to cool completely.

Blueberries

1. Meanwhile, place the blueberries and sugar in a baking dish and stir the sugar throughout.
2. Bake in the oven for 12 minutes. Remove and allow to cool.

Coffee filling

1. Place the mascarpone, cream cheese, coffee and sugar in a bowl and whisk until smooth.
2. Spoon the coffee cream into the pastry base and spread it evenly out.
3. Lastly, spoon the blueberry topping over the creamy filling.
4. Slice and serve.
5. Dig in!