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1
Place butter in the freezer for about 15 minutes (to make it extra cold).
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2
In a large bowl, whisk together flour, flax meal and sea salt.
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3
Cube butter into 1/2? pieces and add to flour mixture.
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4
Blend together with pastry cutter, or pulse briefly with food processor until crumbly with small pea-sized pieces of butter (Do not over mix or crust will not be flaky)
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5
Drizzle ice water over flour mixture and toss with a fork to combine. If you can squeeze a small amount of dough and have it stick together, dough is done. Otherwise, drizzle another teaspoon of ice water over dough.
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6
Turn dough out onto smooth surface and divide into four pieces. Using the heal of your hand, press dough forward a couple times to distribute the fats. Do not overwork the dough.
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7
Scrape all dough back together and place on a sheet of plastic wrap. Press down to form a 4-5? disk and wrap in plastic wrap.
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8
Refrigerate at least 1 hour or until ready to use.
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9
Preheat oven to 425 degrees.
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10
Roll out 1/2 of dough and lay in pie dish.
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11
In a large bowl, mix cornstarch/tapioca with lemon juice and sugar.
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12
Add blueberries and apricots. Toss to coat.
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13
Pour berry mixture into pie dish.
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14
Roll out 2nd half of dough. Cut out decorative shapes and lay cutouts over the top of the pie.
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15
Brush crust with beaten egg wash.
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16
Place pie on foil lined baking sheet and place baking sheet w/ pie in oven.
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17
Bake in 425 degree oven for 30 minutes.
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18
Reduce heat to 375 degrees and continue baking for 50-60 minutes or until bubbling. (cover the edges of the pie with foil when brown to prevent burning)
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19
Let rest to set. Serve.
