Pastry

• 1

  Cut cold butter into ½-inch cubes and set aside.

• 2

  Combine flour and salt.

• 3

  Cut in butter pieces until mixture resembles coarse crumbs with a few larger pea-sized pieces. Do not over mix.

• 4

  Gradually sprinkle in water. Add only enough water to moisten and bind the dough.

• 5

  Divide the dough in half and shape into 4 to 5-inch discs; wrap and refrigerate for 30 minutes before rolling.

• 6

  Preheat oven to 425°F.

• 7

  Roll the disc out in 12 to 13-inch circles on a lightly floured surface or between sheets of parchment paper.

• 8

  Fit the first pastry circle into the bottom of a buttered 9-inch pie plate and trim the edge leaving a ½-inch overhang. Add filling.

• 9

  Fit second pastry circle over the filling and trim the edges to ¾-inch overhang. Fold top edge under bottom edge and crimp to seal. Make steam vents in the top crust.

• 10

  Bake at 425°F for 30 minutes; reduce heat to 350°F and bake for 25 to 30 minutes.

Filling

• 11

  Blend dry ingredients together, sprinkle over berries and stir to coat berries.