Ingredients
- 2 cups all-purpose flour
- 12 tbsp cold unsalted butter
- 1 tsp kosher salt
- 2 tbsp granulated sugar
- 5/8 cup ice cold water
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- juice and zest of 1/2 lemon
- 1 pinch kosher salt
- 1 egg
- 1 tbsp heavy cream
- caster sugar (optional)
Steps
- Mix the flour, salt, sugar, and cold butter until crumbly, then add ice water to form a dough.
- Divide the dough into two disks, wrap them, and chill for 30 minutes.
- Roll one disk into a 9-inch pie plate, then mix the berries, flour, sugar, lemon juice, zest, and salt for the filling.
- Add the filling to the crust, cover it with the second rolled disk, and seal the edges.
- Brush the top with egg mixed with cream, sprinkle with caster sugar, and cut several vents.
- Bake at 425 F for 20 minutes, reduce the oven to 375 F, and bake 35 minutes more.
- Cool the pie for 45 minutes before slicing.
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