Ingredients
The following ingredients have 7 Servings
- 1/2 cup ground unsalted almonds
- 1 1/3 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 teaspoons turbinado sugar
- 12 tablespoons butter
- 4 - 6 tablespoons ice cold water
- 2 1/2 tablespoons cornstarch
- zest and juice of 1 lemon
- 2/3 cup sugar
- About 2 pounds mixed berries: blueberries, raspberries, and blackberries
- 1 Egg
- 1 tablespoon Water
- 1 tablespoon Turbinado Sugar
Instruction
- Cube the butter into 1/2 inch pieces. Place them on a freezer-safe plate or cutting board and freeze until very firm, approximately 30 minutes.
- Sift together the flours, salt, cinnamon, and sugar. Add the flour mixture to a food processor (10 to 12 cup size) along with the butter.
- Pulse the ingredients until the butter is cut into coarse crumbs.
- Add the ice cold water 2 tablespoons at a time while pulsing the food processor until the mixture becomes a crumbly dough and forms together.
- On an un-floured surface, turn the dough out and shape it into a circle approximately 6" in diameter, kneading as little as possible (pockets of butter are what keep the crust flaky and tender).
- Dust both sides of each circle with a bit of flour and wrap in plastic wrap. Freeze for 30 minutes or refrigerate for an hour. This may be made ahead of time and thawed slightly at room temperature as well.
- Remove the dough from the refrigerator or freezer. Set it aside while you dust a large sheet of parchment paper and rolling pin with flour.
- Unwrap one dough circle and roll with a rolling pin on top of the parchment paper until the dough has formed a circle about 16-18" in diameter and slightly thicker than 1/8 inch.
- When the dough is the proper size, set aside until berries are ready.
- In a food processor, combine the cornstarch, lemon juice and zest, and sugar. This will finely chop the zest and release the oils from the lemon into the sugar.
- Transfer the sugar mixture to a medium bowl and stir in the berries. Set aside.
- Preheat the oven to 400 degrees F.
- Pile the berry mixture in the center of the crust leaving a large border around the edges, about 3-4 inches.
- Fold the edges over. Transfer the pie with the parchment paper to a large baking sheet or baking stone (if using the stone, heat it in the oven when you're preheating to the bake temp).
- Whisk together the egg and the water for the egg wash. Then, using a pastry brush, brush the mixture over the exposed crust.
- Sprinkle the egg wash with the turbinado sugar.
- Bake at 400° for 35 - 45 minutes or until crust browns and berry mixture is bubbling.
- Remove from oven. Cool 10 minutes. Serve with ice cream, whipped cream, or Greek yogurt (for breakfast!).