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1
To make the pie dough, put 2 cups of the flour in the freezer for 15 minutes.
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2
Add the butter, toss well and put back in the freezer for another 15 minutes.
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3
Dump the flour and butter mixture onto a work surface and, using a rolling pin, mush them together quickly.
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4
Sweep in the stray piles of flour and bits of butter and continue rolling.
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5
This is a messy procedure as the mixture sticks to everything.
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6
Use your hands to remove pieces stuck to the work surface and gently roll them back into the flour and butter.
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7
Combine the sour cream and the salt in a large bowl.
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8
Add the dough and, using a rubber spatula, mix to combine as well as possible.
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9
Use your hands to bring it together to form 2 rounds.
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10
Sprinkle the work surface with the remaining flour and roll out 1 piece of dough.
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11
Fold it onto itself and roll again.
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12
Do this 3 times to each piece of dough, then pat each into a flat round and refrigerate for 30 minutes.
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13
To make the filling, preheat the oven to 425 degrees.
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14
Combine the sugar and tapioca and toss them with the berries, lemon juice and salt.
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15
Dust the work surface with the graham-cracker crumbs and roll out 1 round of dough on top of the crumbs, turning once to dust each side.
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16
Line a 9-inch pan with the dough.
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17
Pour in the berries.
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18
Roll out the other round on the remaining crumbs, cut decorative steam vents near the center and lay it loosely over the mounded fruit.
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19
Crimp the edges together firmly and flute.
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20
Combine the egg and cream.
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21
Brush the crust with the mixture, sprinkle with sugar and bake for 20 minutes.
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22
Lower the temperature to 350 degrees and bake for 30 to 40 more minutes, or until the fruit is bubbling.
