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1
Preheat the oven to 425 degrees F. Combine the oil, milk or yogurt, and salt in a mixing bowl.
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2
Stir in the flour to form a ball of dough, adding a little oil and milk or yogurt if necessary to keep the ball together.
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3
Separate the dough into two balls and place them in the refrigerator for 5 to 10 minutes.
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4
In another mixing bowl, combine the filling ingredients - the berries, sugar, lemon juice, and nutmeg.
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5
Dissolve the cornstarch in the 4 tablespoons of water and stir well into the other ingredients.
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6
Roll out the chilled dough into bottom and top crusts for an 8- or 9-inch pie pan.
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7
To prevent sticking, place the dough discs between sheets of wax paper.
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8
Roll from the center to the perimeter, turning them over a few times, so that the discs will be formed evenly.
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9
Peel off the paper.
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10
Place the bottom round in the ungreased pie pan and trim off the dough along the rim.
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11
Spoon in the filling and top it with pats of the butter.
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12
Put the top in place, pinching along the perimeter.
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13
To help the crust develop a good color, brush the 2 tablespoons of milk or yogurt over the top and sprinkle the tablespoon of sugar.
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14
Make a few cuts in the top to let the steam our.
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15
Bake initially at 425 degrees F for 10 minutes, then turn the oven down to 375 degrees and cook for another 35 minutes or until the crust shows good color.
