Berry Pie

Pie Crust

1. Using a food processor, pulse the flour and salt together
2. add in the butter and pulse until it forms little pea-sized crumbs
3. slowly add in the water a tbsp at a time until the dough can be squeezed into a ball
4. pour onto a lightly floured counter and then press together into a disk
5. cut the dough in half and reshape each half into a disk
6. cover with plastic wrap and place in the refrigerator for 1 hour

Berry Filling

1. in a bowl combine the sugar and cornstarch
2. top with the berries and lemon zest then gently toss. (I use my clean hands so that I don't damage the berries)
3. Let this stand for 15 minutes

Pie Assembly

1. place a baking sheet in the oven and preheat to 375 degrees F
2. while the oven preheats and the berries sit
3. roll out one of the pie crust dough disks to about 12 inches and about 1/8th of an inch
4. carefully place the pie dough into a 9 inch pie plate so that the pie dough hangs over the edges
5. fill with the berry filling and place the butter around the top of the berries, set aside
6. roll out the second disk of pie crust to the same dimensions
7. using a pizza cutter or sharp knife cut into 1/2 inch strips
8. using the cut strips form a lattice top on the pie. (See notes for help)
9. place in oven for 25 minutes
10. remove and carefully wrap the edges in foil to prevent burning
11. place back in the oven to bake for 25-30 minutes, until bubbly
12. remove from oven and allow to cool slightly before eating!