Start by preparing the pastry. Add flour, butter, salt, and sugar to the bowl of a food processor. Pulse it four to five times until the butter is the size of small peas. This ensures a flaky crust.
Next, don’t overmix! Add ¼ cup of ice cold water and pulse on and off until the pastry is just combined. You want to see that beautiful contrast of dry and wet ingredients.
Now, add more water, one tablespoon at a time, until the dough comes together when pressed. It should feel slightly tacky but manageable.
Turn the mixture out onto a floured surface. Knead it a few times gently to bring it together, then divide it into two discs. Wrap them in plastic wrap and refrigerate for at least one hour.
While the dough chills, prepare the filling. In a medium bowl, mix the berries, flour, sugar, lemon juice, lemon zest, and a pinch of salt. This mixture will create a sweet and tangy filling.
After an hour, it’s time to roll out the dough. On a lightly floured surface, roll out each piece into a circle about 12 inches in diameter. Aim for that perfect thickness; not too thin!
Place one crust in a deep dish pie pan, allowing some excess pastry to hang over the sides. This will help seal in all that delicious filling.
Using a ¾”-diameter pastry tip or a wide straw, punch out holes in the remaining crust. Aim to cover an area just smaller than the diameter of the pie dish, creating a beautiful design.
Now, pour the berry mixture into the prepared pie crust. Top it with the second, punched out crust, folding the edges of the top crust under the edge of the bottom crust to crimp and seal.
In a small bowl, stir together egg and cream. Brush this egg wash over the top crust, then sprinkle with caster sugar to create a golden finish.
Refrigerate the pie for about 30 minutes to help it firm up before baking. This will enhance the texture.
Preheat your oven to 400 degrees F. Place the pie on a baking sheet and bake for 40 to 45 minutes. You should see the crust turn a beautiful golden brown and the filling bubbling.
Once done, allow the pie to rest for about 30 minutes before serving. This resting time lets the juices settle, making for cleaner slices.
