-
1
Preheat the oven to 400 degrees and place a sheet pan lined with aluminum foil beneath the rack where the pie will bake.
-
2
To make the pastry, place the flour, butter, sugar and salt in a food processor and pulse briefly until the butter has been cut in coarsely.
-
3
Add half the water and pulse, watching to see if the dough forms a ball.
-
4
If not, add a little more water until it does.
-
5
Too much water will make a heavy, gummy pastry.
-
6
Too little will make a crumbly one.
-
7
If the dough feels too wet, add a little more flour and pulse.
-
8
If too dry, add a little more water.
-
9
Pulse sparingly.
-
10
On a floured board, cut the dough into two parts, one slightly larger.
-
11
Roll out the smaller portion and place it neatly in a 9-inch deep-dish pie pan.
-
12
Refrigerate the larger portion while you prepare the berries.
-
13
To make the filling, pick over the berries, discarding green or bad ones, and remove any stems.
-
14
Rinse the berries and drain.
-
15
In a large bowl, mix the sugar and arrowroot.
-
16
Add the berries and lemon and mix well.
-
17
Mound the filling in the pastry shell.
-
18
Roll out the remaining pastry into a large round.
-
19
Brush the rim of the bottom shell with some of the egg mixture and carefully lay the large pastry round over the berries.
-
20
Trim the edges, leaving a 3/4-inch overhang.
-
21
Press the top and bottom pastry halves together to seal well.
-
22
Fold excess top pastry under and crimp the edges.
-
23
Cut 4 triangular holes near the top.
-
24
(Do not cut along the sides or all the juices will leak out.)
-
25
Brush with more of the egg mixture.
-
26
Bake for 15 minutes.
-
27
Reduce the oven temperature to 375 degrees and bake 40 to 50 minutes longer, or until the top has browned and the juice has begun to spill out.
-
28
Cool for about 1 hour so juices can settle.
-
29
Serve with vanilla ice cream.
