-
1
For crust: combine first 5 ingredients in food processor; blend 5 seconds.
-
2
Add butter and blend, using on/off turns, until mixture resembles coarse meal.
-
3
Add 5 tablespoons water and vinegar.
-
4
Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
-
5
Gather dough into ball, divide in half.
-
6
Shape each ball into a disk.
-
7
Wrap in plastic and chill at least 1 hour and up to 1 day.
-
8
For filling: Preheat oven to 400.
-
9
pray 9-inch diameter glass baking dish with nonstick spray.
-
10
Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
-
11
Add berries and toss to coat.
-
12
Let stand 10 minutes, tossing occasionally.
-
13
Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
-
14
Spoon filling into dough-lined dish.
-
15
Roll out second dough disk to 13-inch round.
-
16
Drape dough over filling, and trim overhang to 1/2 inch.
-
17
Press edges together to seal; fold overhang under and crimp decoratively.
-
18
Cut several small slashes in top crust to vent.
-
19
Sprinkle with additional sugar, if desired.
-
20
Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
-
21
Serve warm or at room temperature.
