A delightful pie packed with scrumptious summer flavours – let the mouth-watering aroma of the rich, crumbly pastry fill your kitchen.

Ingredients:
For the pastry:
275g plain white flour
200g unsalted butter, cubed and chilled
Pinch of salt, 2 eggs
2 tbsp cold water

For the filling:
2 eggs
2 egg yolks
200ml crème fraîche
4 tbsp dill, freshly chopped
25g unsalted butter
225g button mushrooms, sliced
150g asparagus
900g salmon, cut into 5cm wide strips

Method:
1. For the pastry: Mix the flour, butter and salt in a food processor until the mixture resembles crumbs (or rub the butter into the flour with your fingers).

2. Add one egg, keeping the other aside for glazing. Add 2tbsp cold water and pulse until the mixture just comes together in the food processor (or mix with a round bladed knife).

3. Knead on a lightly floured surface and form into a ball. Cut off a third of the pastry, wrap both pieces in cling film and chill in the fridge for 15 minutes.

4. Preheat the oven to 200°C (fan 180°C, gas mark 6). Grease and line a 23cm (9inch) spring clip tin with baking parchment.

5. Roll out the larger piece of pastry into a 30cm (12inch) circle on a sheet of baking parchment. Lift up the paper and upturn the pastry, pressing into the base and sides to line the tin.

6. Line the pastry with greaseproof paper and ceramic baking beans. Bake for 25 minutes then remove the paper and beans. Brush the pastry with some of the remaining beaten egg and return to the oven for another 5-10 minutes until almost cooked.

7. For the filling: Mix the eggs and yolks with the crème fraîche and dill. Season with salt and pepper.

8. Heat the butter in a frying pan, add the mushrooms and fry for a few minutes to soften.

9. Blanch the asparagus in a pan of boiling water. Plunge in to cold water to stop them cooking, then drain.

10. Remove the pastry case from the oven and arrange half the salmon in the base of the pastry case. Season.

11. Sprinkle over the mushrooms, then put the asparagus on top. Place the rest of the salmon on top and season again.

12. Carefully pour over the crème fraîche mixture and brush the pastry rim with some beaten egg.

13. Roll out the reserved smaller piece of pastry to a 27.5cm (11inch) circle on a floured sheet of baking parchment. Place carefully on top, sealing the edges by pressing well together. Brush with the rest of the beaten egg and pierce a couple of holes in the centre for steam to escape. Lightly score a diamond pattern into the top of the pastry and bake for 40 minutes until golden.