Preparation Steps

• In a large bowl, combine the flour and a pinch of salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat your oven to 375°F (190°C).
• In a separate bowl, gently toss the mixed berries with granulated sugar, cornstarch, and lemon juice.
• On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
• Pour the berry filling into the pie crust.
• Roll out the remaining dough for the top crust. You can create a full top crust, cut decorative shapes, or make a lattice. Place the top crust over the filling.
• Brush the top crust with the beaten egg wash. If using a full top crust, cut a few vents to allow steam to escape.
• Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover the edges with aluminum foil.
• Let the pie cool for at least 2-3 hours before slicing and serving to allow the filling to set.