For The Flaky Pie Pastry For The Filling

For The Flaky Pie Pastry

1. Mix flour, sugar, and salt together in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse meal. Stir in the water, until just moistened.
2. Turn dough out onto a lightly floured surface and knead 3 times. Divide dough into 2 pieces for each pie, pat into 6-inch disks, wrap in plastic, and refrigerate until chilled, at least 1 hour.
3. Roll out flaky pie pastry into 12-inch rounds, 1/8-inch thick, on a lightly floured surface. Fit 1 round into a 9-inch glass pie plate. Transfer other round to a baking sheet lined with wax paper. Repeat for each pie you are making. Refrigerate until ready to use.

For The Filling and Pie

1. Preheat oven to 190°C. Toss berries in a bowl with sugar, flour, lemon juice, and cinnamon. Pour filling into pie crust.
2. Lightly brush rim of bottom pie crust with water. Drape top crust over filling. Press dough edges together and trim overhang to 1/2 inch; fold overhang under and crimp decoratively. Using a sharp knife, make a 1-inch slash in the center of top crust.
3. Bake pie for 1 hour, or until filling is bubbling and crust is golden. Transfer pie to a wire rack to cool before serving.