Ingredients:
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of cold unsalted butter, cubed
- 1/4 cup of ice water
- 4 cups of mixed berries (such as raspberries, blueberries, and blackberries)
- 1/2 cup of granulated sugar
- 2 tablespoons of all-purpose flour
- 1 tablespoon of lemon juice
- 1 tablespoon of butter, cut into small cubes
- 1 egg, beaten (for egg wash)
- Turbinado sugar (for sprinkling)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Slowly add the ice water, a tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. In another mixing bowl, combine the mixed berries, sugar, flour, and lemon juice. Toss to combine.
5. Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish, trimming any excess dough.
6. Pour the berry mixture into the pie crust and dot with the cubed butter.
7. Fold the edges of the dough over the filling to create a rustic look.
8. Brush the dough with the beaten egg and sprinkle with turbinado sugar.
9. Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
10. Allow the pie to cool slightly before serving. Enjoy!
Please take the recipe above, and measure how long it would take to be in the oven if I put the pie in little cupcake tins, you know, like mini pies.