In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal. Pour 1/4 cup (60 grams) water in a slow, steady stream, through the feed tube
until the dough just holds together when pinched. If necessary, add
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening
each half into a disk, cover with plastic
wrap, and refrigerate for about one hour or until firm. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently,
remove one portion of the dough from the fridge and
place it on a lightly floured surface. Roll the pastry into a
12 inch (30 cm) round. (To prevent the
pastry from sticking to the counter and to ensure uniform thickness, keep
lifting up and turning the pastry a quarter turn as you roll (always roll from
the center of the pastry outwards).)
Fold the dough in half and gently
transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the
overhanging pastry under itself, crimping as desired. Cover and refrigerate for about 15-30 minutes before filling.
Next, remove the second round
of pastry and roll it into a 12 inch (33 cm) circle. Using a 2 1/2 inch (6 cm)
star cookie cutter, cut out about 20 stars. Place the stars on a parchment
paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator
for about 15-30 minutes.
Preheat the oven to 400
degrees F (200 degrees C)
and place the oven rack in the lower third of the oven. Put a baking
sheet on the oven rack. (The pie plate will be placed on the hot baking
sheet to catch any spills.)
Filling: In a
small bowl mix together the sugar, cornstarch, and lemon zest. Place the berries in a large bowl. Add the sugar mixture
and lemon juice and gently toss to combine.
Pour the mixture into the chilled pie shell
and dot with the butter.
Then, lightly brush the rim of the pastry shell with cream. Starting
at the outside edge of the pie, place the pastry stars in a
circular pattern on top of the berries, making sure the tips of the
stars are touching. Once the top of the pie is completely covered with
the pastry stars, brush the entire surface with cream, making sure
that it does not pool. Sprinkle
with a little sugar.
Bake the pie for
about 20 minutes and then reduce the oven temperature to 350 degrees F
(180 degrees C). Continue to bake the pie for about 35 - 45 minutes or
until the crust is a deep golden brown color and the juices are
bubbling and thick. If the edges of the pie are browning too much
during baking, cover with a foil ring or aluminum foil.
Place the baked pie on a wire rack
to cool for two to three hours. Serve at room temperature with softly
whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days
at room temperature or in the refrigerator.
Makes about 8 servings.