- In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.
Now for the pie!
12 oz frozen blue berries
12 oz frozen black berries
12 oz frozen raspberries
1 cup of sugar
1/4 cup of flour
1/2 tsp cinnamon
2 TB unsalted butter- cup up into pieces
Preheat oven to 450, line a cookie sheet with foil (you will bake your pie on it to catch any drips)
Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough to a pie dish. Avoid stretching the dough (that will cause it to shrink during baking)let the sides hang over for now.
Fill the pie crust/dish with the berry mixture. piling it higher in the middle (like a mountain)spread the slices of butter over the berries.
Brush rim of pie shell with water.
Roll out the second piece of dough and place over the berries. Press along the moistened seal. Trim dough and pinch around to make a uniform edge.
Pinch the sides together.
With a knife, cut 5 to 6 slits in top of pie, radiating from center:
Place pie plate onto the prepared baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, before serving.