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1
For Crust: Combine first 5 ingredients in processor; blend 5 seconds.
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2
Add in butter and blend, using on/off turns, till mix resembles coarse meal.
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3
Add in 5 Tbsp.
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water and vinegar.
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5
Using on/off turns, blend till moist clumps form, adding more water if dough is dry.
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6
Gather dough into ball; divide in half.
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7
Shape each half into disk.
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Wrap in plastic and refrigerateat least 1 hour and up to 1 day.
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9
For Filling: Preheat oven to 400 degrees.
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10
Spray 9-inch-diameter glass baking dish with nonstick spray.
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11
Whisk 3/4 c. sugar and cornstarch in large bowl to blend.
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Add in berries and toss to coat.
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Let stand 10 min, tossing occasionally.
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14
Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
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15
Spoon filling into dough-lined dish.
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16
Roll out second dough disk to 13-inch round.
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17
Drape dough over filling, and trim overhang to 1/2 inch.
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18
Press edges together to seal; fold overhang under and crimp decoratively.
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19
Cut several small slashes in top crust to vent.
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20
Sprinkle with additional sugar, if you like.
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Bake till crust is golden brown and filling is bubbling, about 50 min; cold 30 min.
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22
Serve hot or possibly at room temperature.
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23
This recipe yields 8 servings.
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Comments: This pie has an exceptionally flaky crust.
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25
It's wonderful - of course - with vanilla ice cream.
