Berry Pie

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  Preheat the oven to 400° F with a rack in the lower third of the oven. If using a convection oven, preheat to 375℉.

For the filling

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  Place your washed blackberries and blueberries in a large bowl. Fill the bowl with water so the berries are emerced and add a splash of apple cider vinegar. Soak the berries for 10 minutes.
  ⅛ cup apple cider vinegar, 3 cups blackberries, 3 cups blueberries
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  After ten minutes, drain the water and vinegar mixture. Add the sugar, cornstarch, lemon juice, cinnamon and vanilla to the bowl of berries and stir until well combined. Let the filling mixture rest while you make the pie crust so that the berries release some of their juices.
  ½ cup granulated sugar, 3 tablespoons cornstarch, 2 teaspoons fresh lemon juice, 1 teaspoon vanilla extract, 1 tsp ground cinnamon

For the crust

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  Place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse for a few minutes until mixture is well combined. If you don't have a food processory, you can use a pastry cutter to blend the pie dough by hand.
  2 ¼ cups all-purpose flour, ½ teaspoon salt, 1 tablespoon granulated sugar
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  Add the cold butter cubes to your food processor and pulse 10-12 times, until the butter and mixture is crumbly. Then add the ice-cold water and pulse until the dough starts to come together.
  1 cup cold unsalted butter, 7 tablespoons ice-cold water
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  Turn the dough out onto a lightly floured work surface and bring it together into a ball. Cut the ball in half to form two balls. Form each half into a round disk. Refrigerate one dough ball while you prepare the pie crust.
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  On a floured work surface, use a rolling pin to roll the dough ball out into a circle that is 12 inches in diameter, turning the dough a quarter turn with each roll as you roll it out. Place dough circle into a greased 9×2-inch deep dish pie dish. Gently smooth the dough out into the pie dish, allowing the dough to come up on the sides of the dish. Do not press it down firmly as this can cause the crust to stick to the dish.

Pie assembly

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  Stir the berry mixture again to make sure that everything is well distributed. Transfer the berries and all juices from the bowl to the pie dish with the pie crust. Set aside.
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  Place the second dough ball onto a floured work surface. Roll it out into a 12-inch diameter circle. To make a lattice top crust, use a sharp knife or pizza cutter to cut the dough circle into ½-inch strips. Using every other strip from the circle, arrange half of the dough strips going one direction across the top of the pie, leaving a little bit of space in between each strip. Weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed to weave. If you prefer, you can use a cookie cutter to make different shapes with your pie crust and place those shapes on top of the pie.
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  Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under and use your fingers or a fork to crimp the edges of the crust as desired. Don't get too worried if the crust doesn't look perfect. You can always use the extra dough to fill any gaps as needed.

Egg wash

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  In a small bowl, beat together the egg and the milk. Lightly brush the top of the pie crust with the egg wash. Discard any extra egg wash. You can sprinkle the top of the pie with sugar or a cinnamon sugar blend if you want.
  1 egg, 1 tablespoon milk, sprinkle with cinnamon sugar on top

Bake

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  Bake the pie at 400° F (or 375℉ if using a convection oven) for 15 minutes, then reduce the oven temperature to 350° F and continue baking for 45-50 more minutes, or until the filling is bubbly and crust is light golden brown. Begin checking on the pie at 30 minutes and cover crust edges with foil as needed to prevent over-browning.
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  Once done, let the pie cool for at least 2-3 hours at room temperature before serving. Enjoy a slice with vanilla ice cream.