- 2 ½ cup of flour
- 1 tsp salt
- 3 tbsp sugar
- 1 cup of butter cut into one-inch pieces
- ¼ cup of ice water
- 1 cup of sugar
- 1 tbsp cornstarch
- 3 ½ cups of mulberry
- lemon zest
- juice of one lemon
- 1 tsp vanilla
- 1 egg
- 1 tbsp milk
- In a food processor, blend flour, salt, and sugar together. Add the pieces of butter and pulse until it begins to form a dough. If you are only able to get it to resemble crumbs, add a tablespoon of ice cold water. Pulse and repeat if necessary.
- Take the dough and separate it into 2 balls if you make one big pie or 4 smaller balls if you make 2 small pies. Flatten into a disc and cover in plastic wrap. Chill in the fridge for about 1 hour.
- In a larger bowl, stir the berries, lemon zest, lemon juice, and vanilla together. Add the sugar mixture and stir until they combine. Allow the mixture to sit for 15-20 minutes.
- Once the dough has chilled, roll it into a large, thin circle with a rolling pin. Place this into your pie pan and gently press to fit. Using a fork, poke several holes around the dough. Place back into the refrigerator for another 15-30.
- Preheat the oven to 400 degrees. Then, roll out the remaining ball of dough and cut the dough into 1-inch strips.
- Once the prepared pie dish has chilled, pour in the berry mixture and lattice the dough over the top. Seal the edges.
- Mix the egg and milk together. Using a pastry brush, brush the egg mixture over the top of the crust.
- Bake for about 20 minutes and then reduce the oven heat to 350 degrees. Cook until the crust is golden brown. Allow to cool for at least three hours.
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