Mix flour, salt, and sugar for the crust.
- Put a few ice cubes into a ½ measuring cup and fill it the rest of the way with water, then set aside.
- Add butter and coconut oil to the flour mixture, and cut into the dry mixture with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the ice water a spoonful at a time, until the dough begins to come together. Be sure to not overmix! You want a relatively uneven distribution of fat throughout the flour to ensure the characteristic flakiness we all know and love—at the same time, the dough must adhere to itself. Also, you may not need to use all the water.
Divide the dough into two equal balls, and freeze both for thirty minutes.
- While your dough is chilling, add your berries, sugar, and lemon juice to a saucepan over medium heat.
- Simmer for 5–10 minutes, then isolate ½ cup of the solution and add the cornstarch into the ½ cup, stirring until smooth.
- Finally, pour that mixture into the saucepan, and stir until thick, about 2–5 minutes.
- Take the saucepan off the stove and add in the butter.
- Take your chilled dough out of the refrigerator and flatten it out in a nine-inch pie pan or frying pan. Be careful to not overhandle the dough while you flatten it, as this will negatively impact its integrity. But, if it happens that you do overhandle it and your dough begins to break apart irreparably, remove the dough from the pan, whip two eggs until well-combined, and fold into the dough. The eggs will provide the dough the necessary integrity for you to continue.
Pour your filling into the unbaked pie shell. If you would like to make a lattice crust, look up “Lattice Crust Tutorial” on YouTube. It’s the kind of thing you need to see to understand!
- Finally, bake at 400ºF for 35–45 minutes. After 25 minutes of baking, place a piece of tinfoil over the top to prevent it from getting too brown.
- Enjoy!
