Geometric Pie

1. Stage

In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea size pieces, (3 to 5 second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together.

2. Stage

Divide the dough into two equal amounts and form dough into balls then press down into a circle, wrap the circles with plastic , refrigerate at least one hour before rolling out and lining the pie pan.

3. Stage

To prepare the pie shell, roll out the chilled circles on a lightly floured flat surface to about 14” diameter, with one of the circles line a greased pie pan, leaving a 1 inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight. Refrigerate the other circle until needed for the pie top.

4. Stage

Preheat oven to 375º F. Remove the pie pan with the bottom crust from the refrigerator and fold the edge of the overhang under itself and pinch the dough to form a fluted edge. 

5. Stage

Poke a few holes in the crust to avoid bubbling up. Place aluminum foil directly onto the crust and fill with baking weights, rice, or navy beans to hold it in place. Bake the pie shell for 30 minutes until lightly blond.

6. Stage

Remove from oven and take out the foil and baking weights, allow pie shell to cool.

7. Stage

In a large saucepan, lightly toss together the fruit, sugar (sifted with the cornstarch), the, vanilla extract, ground cinnamon and lemon juice and zest. Allow this fruit mixture to stand for 20 minutes.

8. Stage

Place the saucepan over a medium heat and heat the fruit mixture, stirring occasionally until it comes to a boil about 10 minutes, and the mixture has thickened slightly. Watch that the fruit does not stick to the bottom of the saucepan.

9. Stage

Remove from heat and pour into a bowl to cool.

10. Stage

Mix the 1 egg and 1 tsp salt for the egg wash and using a pastry brush paint the rim of the prebaked pie shell. Fill with the semi-cooked fruit filling and then remove the 2nd circle of chilled pie dough from the refrigerator and lay it over the filling, press very gently around the edges to make sure the egg wash seals the top pie dough to the bottom pre-baked crust.

11. Stage

With a paring knife, puncture the top pie dough in a wide circle about 10 times with the tip of the knife to form steam vents. With a pastry brush, paint the top dough with the remaining egg wash and sprinkle with granulated sugar.

12. Stage

Bake the pie at 375◦F for another 30 minutes or until the pie filling is starting to bubble out the vents and the top pie crust is golden brown. Remove to a cooling rack and allow to cool for 1-2 hours before serving.