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For the crust-
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In a large bowl, mix together flour, sugar and salt.
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Add your cubed butter and cut it into the dough using a pastry cutter.
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When butter and flour have come together forming little pea size clumps, mix in the water.
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Once everything is wet, gently knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl.
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Separate the dough into two pieces and wrap in plastic wrapping.
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Refrigerate dough for at least an hour before using, or freeze up to 1 month.
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To assemble the pie-
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Preheat your oven to 350 degrees.
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Spray a regular pie dish with non-stick cooking spray.
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Place washed and dried berries in a bowl.
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Fold in sugar and cornstarch.
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Roll one of the pie crusts out to a roughly 12-inch diameter and transfer it to your pie pan. Snug it against the sides and corners of the pan, letting the excess hang over the edges.
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Fill the pie with your filling.
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Roll out the second pie crust to a roughly 12-inch diameter.
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Using a pizza cutter or sharp knife, cut the crust into even strips about ¾-inch wide.
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Lay half the strips horizontally over the pie, using the longer strips in the middle of the pie and shorter strips toward the edges, with a bit of space in between each strip.
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Fold every other strip back on itself.
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Lay one of the remaining strips of pie crust vertically over the pie so that it lays across the unfolded horizontal strips.
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Swap the folded and unfolded horizontal strips: unfold the folded horizontal strips so they lay over the vertical strip and fold the strips running under the vertical strip back over top.
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Continue with remaining strips.
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Brush with egg wash and sprinkle sugar on top.
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Place pie on a cookie sheet and bake at 350 degrees for 50 minutes.
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Serve with a scoop of vanilla bean ice cream.