· 2 cups flour
· 12 Tablespoons cold butter, cut into ½ inch chunks
· 1 teaspoon sea salt
· 2 Tablespoons honey
· ½ to ¾ cup ice cold water
· 6 cups fresh rinsed berries (blueberries, strawberries, raspberries, blackberries) – remove stems
· ½ cup flour
· ¼ cup honey
· 1 T heavy cream
· Juice and zest of 1 lemon
· Pinch of sea salt
· Sprinkle of cinnamon
· Dash of allspice
· 1 egg beaten well
· ¼ cup caster or baker’s sugar
Make the crust…
1. Mix flour, butter, salt, and honey in a food processor and pulse 4-5 times until butter is the sized of small peas. Do not over mix.Add ¼ cup ice water and pulse on and off until pastry is just combined. Continue to add water 1 tablespoon at a time until dough holds together when pressed. On a floured surface, knead a few times and form a ball, divide into two and wrap in plastic for 1 hour or until ready to use.
Now, make the pie…
1. Mix the berries, flour, lemon juice, zest, cinnamon, allspice, and salt in a medium bowl.
2. Combine honey and cream. Slowly add to berry mixture.
3. On a lightly floured surface, roll out each piece of dough into a circle about 12 inches in diameter. Place one crust in a deep-dish pie pan with excess pastry hanging over the sides. Using a ¾”-diameter pastry tip or a wide straw, punch out holes in the remaining crust, covering an area just smaller than the diameter of pie dishfor steam to escape.
4. Pour the berries into the prepared pie crust. Top with the second, punched out pie crust. Fold edges of top crust under edge of bottom crust and crimp edges. Brush top of pie crust with egg wash and sprinkle with sugar.
5. Refrigerate the pie for 30 minutes.
6. Pre-heat oven to 400 degrees. Set pie on a baking sheet and bake for 40-45 minutes. Check it after about 25 minutes and cover with a piece of tinfoil if the top crust is getting too brown.
7. Allow pie to rest for 30 minutes before serving.