Mixed Berry Pie

To create the crust, begin by combining the flour, sugar, and salt together in a large bowl. Refrigerate the flour mixture for 30 minutes. Then, use a pastry blender or two knives to cut the cold butter cubes into the flour mixture. Once the dough begins to clump, stream in a couple tablespoons of the ice cold water. Use a wooden spoon to stir the dough. Add more water as needed to get a dough that sticks together, but isn't very wet.

Turn the pie dough out onto a well-floured board. Split the dough into 2 halves. Mold each half into a compact ball before flattening each into a disc shape. Refrigerate the dough for 30 minutes.

Meanwhile, create the filling by tossing the berries with the sugar, cornstarch, lemon juice, and lemon zest. Let this mixture rest while you create the pie crust.

Grease a 9 inch pie dish with some melted butter. Take out one of the pie crust discs and roll it out into a large circle on your floured board. Turn the dough a quarter turn after every few rolls, making sure to only roll in one direction (don't roll back and forth). You'll want to end up with a circle that's bigger than the diameter of your pie dish. If any parts of the dough break, simply wet your finger

in cold water and rub your wet finger in the spot that's splitting.

Once you've got your dough circle, place your roller in the center of the circle, then fold one side of the circle over the roller. Gently lift the roller with the folded dough hanging on it over and on to the greased pie dish. Gently transfer the dough off the roller and onto the greased pie dish. Trim off any extra dough that's hanging over the edges of your pie dish. Optionally, use your fingers to crimp the rim of the crust. Loosely cover with plastic wrap and refrigerate.

Preheat the oven to 375°F. Take out your second pie dough disc, and roll out into a large circle like you did the first one. Then, use a pizza cutter to cut 3 thin strips of dough from the center of the dough circle. Roll the strips into ropes and place off to the side.

Use your leaf cutter to cut out leaves from 3/4 of the remaining dough. Use your flower cutter to cut out flowers from the remaining 1/4 part of the dough. Use a sharp knife to score the leaves so that they look more like leaves rather than just oval shapes (if you're not using an actual leaf cutter).

Take out your refrigerated pie shell and fill with the berry filling. Then, place one of your long dough ropes over the filling creating an S shape with the rope. Trim the remaining dough ropes to create different length ropes that will swirl off this main S vine.

Brush all of the crust on the pie with the beaten egg wash using a 1/2 inch brush. Now, pair the dough leaves together along the main vine and various branches, and strategically place flowers in empty spots on vine/branches. Place extra leaves along the rim of the pie. Brush the leaves and flowers with the egg wash.

Bake the pie for about 35 to 40 minutes. When the rim of the pie crust has become golden, loosely cover it with a foil ring and let the center crust continue baking until golden. Serve warm or room temperature.