A Nice Berry Pie

INGREDIENTS

• Flaky Rye Pie Crust
• 75 g / v. scant 2/3 cup rye flour
• 175g / 1 1/2 cups unbleached all-purpose flour
• 1/4 teaspoon fine grain sea salt
• 8 oz / 1 cup salted butter
• 1/3 cup / 80 ml cold water or beer
• You can make the crust using the quick and popular food processor technique. BUT I always make it by hand, using the above ingredients, and this technique. If you like a super-puffy crust, do the folding in Pim's instructions 4x. I usually like mine less
• Berry Pie Filling
• 2/3 cup / 3.5 oz / 100g natural cane or brown sugar
• 1/3 cup / 1.5 oz / 45 g flour (apf or wwp)
• 1/2 teaspoon cinnamon
• 2 sprigs thyme (prefer. lemon thyme) ~ 1/2 t.
• 2 pounds of berries, (see head notes)
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 1 egg plus 1 tablespoon water, whisked
• Large grain sugar, for sprinkling
• Preheat your oven to 425F / 220C, with a rack in the bottom third. Roll out your pie crust - top and bottom - on a flour dusted counter. I tend to work the edges a bit first (particularly if I'm getting cracks) - roll and turn, roll and turn, dusting with
• Make the filling by combining the sugar, flour, salt, cinnamon, and thyme in large mixing bowl. Add the berries, and toss gently until well combined. Set aside.
• Line a 9 or 10-inch pie plate with the bottom piece of pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed.
• Fill the crust with the berries, drizzle with lemon juice, and dot with the butter. Brush the rim of the bottom crust with a bit of egg wash, then top with the other piece of pie crust. Trim the top crust a bit if needed, then press the top and bottom cru
• Serves 8.
• Prep time: 90 min -
• Cook time: 45 min
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