Mixed Berry Pie

1. Stage

In a large bowl, whisk together the all-purpose flour and salt. Using a pastry cutter or fork, cut in the butter until the mixture is crumbly. Gradually add the ice water, tossing with a fork until the dough holds together when pressed. Divide the dough into two portions so that one is slightly larger than the other. Shape each portion into a flat disk. Wrap each portion in storage wrap, and refrigerate for one hour or overnight.

2. Stage

In a large saucepan, whisk together the sugar, cornstarch, salt, water and, if desired, cinnamon until the mixture is smooth. Add the blueberries, bring to a boil, cook, and stir for two minutes or until thickened. Cool the blueberry mixture slightly. Preheat the oven to 400°F. Gently fold the raspberries, strawberries, blackberries and lemon juice into the blueberry mixture.

3. Stage

On a lightly floured surface, roll out the larger portion of the pie crust dough to a 1/8-inch-thick circle. Transfer it to a 9-inch pie plate, and center the dough on the plate. Trim the crust to 1/2 inch beyond the rim of the plate. Pour in the filling, and dot the top evenly with the butter.

4. Stage

To make the lattice crust, roll out the remaining pie crust dough to a 1/8-inch-thick circle. Use a pizza cutter, pastry cutter or long chef’s knife to cut the dough into 1/2-inch-wide strips. Lay out the first layer of strips going in the same direction over the filling. You’ll want to leave at least 1/2 inch space in between each strip. Fold back every other strip about halfway. Lay the next strip perpendicular, and fold the pieces back over the strip. Now you have your first weave done! Repeat these steps of folding over the strips and laying down new ones perpendicularly, alternating the strips that are folded over as you go. Trim the edges, and seal the strips to the bottom crust. Flute the edge all the way around.

5. Stage

Bake the pie for 10 minutes. Reduce the oven setting to 350°, and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Cool the pie at room temperature on a wire rack.