Berry Pie with Lattice Top
2 1/2 cups (320g) flour
2 tbsp (30g) sugar
1 tsp (5g) salt
Whisk to combine
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
Cut butter until crumbs are formed
1 egg, beaten
3-4 tbsp ice water
Divide the dough into 2 pieces
Refrigerate for about 1 hour
Roll first piece of dough until about 12in (30cm) in diameter
8 or 9 in (20-23 cm) pie pan
Refrigerate until berry filling is prepared
2/3 cup (135g) sugar
1/4 cup (30g) cornstarch
1/4 tsp (1g) cinnamon
Lemon zest of a lemon
4-5 cups (600-700g) berries
Add sugar mixture
1 Tablespoon (15ml) lemon juice
Roll the other piece of dough until about 12in (30cm) in diameter
Cut into ½ inch (1cm) long strips
brush the edge with water
1 Tbsp (15g) unsalted butter, cut into small pieces
Brush with beaten egg
Sprinkle 1 tsp (5g) sugar
Bake at 400F (200C) for 20 minutes
Add a pie crust shield or aluminum foil
Bake at 350F (180C) for 25-30 minutes more
Cool for about 3 hours before serving