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1
Sift flour, salt, and sugar together by hand or in bowl of standing mixer.
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2
Add butter to flour mixture. Mix on low speed (or cut into flour quickly by hand) just until it becomes a pebbly mixture, about 30 -45 seconds.
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3
Whisk together egg yolk and two tablespoons of the cream and mix into lour mixture.
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4
Sprinkle 2-3 tablespoons of ice water into mixture and gently combine until the dough starts to hold together. Add more water as needed.
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5
Gather up the dough and form into two one inch-thick disks. Wrap in plastic and refrigerate for at least 30 minutes or up to four days. The recipe makes double the amount you need; freeze the other half or roll it out and cut it into strips for a lattice topping.
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6
Meanwhile, mix berries with sugar, lime zest and juice, cornstarch, and jam. Let sit for about 20 minutes.
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7
Preheat oven to 400 degrees.
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8
On a floured surface, roll out one disk of dough to about 1/8 inch-thick. Carefully fold the dough in half and then in quarters to transfer to a pie dish or parchment-lined sheet pan.
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9
Fill the crust with the berry mixture. Gently gather and fold the overhanging crust over the pie. Brush with the remaining cream and sprinkle generously with sugar.
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10
If you're using a pie dish, consider sticking a sheet pan underneath it to catch spills.
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11
Bake for 50-60 minutes until crust is golden and the filling, bubbling.
