In a large bowl, mix together flour, sugar and salt.

Add your cubed butter and cut it into the dough using a pastry cutter.

Once the butter and flour have come together forming little pea size clumps, mix in the water.

Gently mix the water into the dough with a rubber spatula or wooden spoon.

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. But remember, you want to keep those specks of butter in the dough…so don’t knead them out!

Separate the dough into two pieces and wrap in plastic wrapping.

Refrigerate dough for at least an hour before using, or freeze up to 1 month.

Place washed and dried berries in a bowl.

Fold in sugar and cornstarch.

On a lightly floured surface, roll out dough round to fit in pie plate.

Pour berries over the lower crust.

Roll out the second dough disk and place it on top of the berries and pinch the outer rim with the lower crust.

Brush with egg wash and sprinkle sugar on top.

Place pie on a cookie sheet and bake at 350 degrees for 50 minutes.

Serve with a scoop of vanilla bean ice cream.