Pretty Berry Pie Recipe

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Pie and photo by Kathryn

Found this pie on line in a "pi pie contest."  Is this not the prettiest pie you ever saw?  Kudos to its maker, Kathryn.

Dough
2-1/2 cups of all-purpose flour
1 teaspoon of salt
2 tablespoons of granulated sugar
2 sticks of unsalted butter, cold and cut into small bits
1/4 to 1/2 cup of ice water

Filling
5 - 6 cups of mixed berries
1/2 - 2/3 cup of granulated sugar, to taste
1/4 cup of corn starch
1 teaspoon of ground cinnamon

Other
1 large egg, separated
1 tablespoon of heavy cream

Instructions
1. Pulse to combine in a food processor the flour, sugar and salt. Add the butter and pulse until the texture of coarse crumbs. With the motor running, stream the ice water down the feed tube until the dough comes together. Divide dough in half, shape into flattened discs, wrap in plastic and chill for at least an hour.
2. On a floured work surface and with floured dough and rolling pin, roll one disc of dough to 12 inches. Fit into a 9" pie tin. Trim edges to a 1/2" overhang. Cover with plastic and chill for 30 minutes.
3. Roll out the second disc of dough as you did the first. Cut about 3 to 5 long, thin pieces from the middle. Transfer to a parchment paper-lined cookie sheet. Gently pinch each piece all along the length, and then roll so it is rope-like. Do not roll it very hard, as the idea is not to lengthen the piece, just round it. Using a small flower-shaped cookie cutter, cut out and transfer about 7 flowers to the cookie sheet. With the remaining dough, use an almond-shaped cookie cutter to obtain as many pieces as you can. From the scraps, cut out small circles that will be the center of your flowers. Use a knife to lightly press lines into the leaves. Cover with plastic and chill for 30 minutes.
4.  Place the filling ingredients in a mixing bowl and toss to combine.
5.  Beat the egg white and brush a thin layer on the bottom crust.  This will help prevent sogginess.
6.  Pour filling in and spread into an even layer.
7.  Beat the egg yolk and cream together.  Brush the rim of the dough.
8.  Beginning with the rope-like dough, lay the pieces down in a loopy design.  Brush with the yolk/cream mixture.  Continue with the other pieces, brushing each with the yolk/cream mixture as you go.
9.  Chill for 30 minutes.
10.  Heat oven to 375 degrees.
11.  Bake pie on a sheet pan for about 45-50 minutes, placing a sheet of foil around the edge if needed to prevent it from burning.
12.  Lovely hot or cold with ice cream or whipped cream.