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1
Preheat oven to 400F.
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2
On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8 inch thick.
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3
Fit dough into a 9-inch pie plate.
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4
In a large bowl, toss together berries, granulated sugar, cornstarch, cinnamon, and lemon juice until combined.
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5
Pour mixture into pie plate, piling in center.
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6
On a lightly floured surface, roll out remaining disk of dough as in step 1.
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7
To make lattice, cut dough into ten 1-inch-wide strips using a fluted pastry wheel.
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8
Lightly brush edge of dough in pie plate with water.
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9
Carefully arrange dough strips on top, weaving to form a lattice (see page 328).
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10
Trim dough to a 1-inch overhang.
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11
Fold edges under as desired, and crimp with a fork.
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12
In a small bowl, whisk together egg yolk and cream for egg wash; brush on top of dough strips and edge of pie shell.
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13
Generously sprinkle with sanding sugar.
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14
Refrigerate or freeze pie until firm, about 30 minutes.
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15
Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until crust begins to brown, about 20 minutes.
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16
Reduce heat to 350F.
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17
Continue baking until crust is deep golden brown and juices bubble, 55 minutes more.
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18
(If crust browns too quickly, tent pie with foil.)
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19
Transfer pie to a wire rack; let cool completely, at least 3 hours, before serving.
