Deep Dish Berry Pie

Have I expressed my love of summer enough on here? Probably, but yet I can't seem to stop doing it. Maybe it's because my garden is in full bloom, and the veggies are budding, which means garden fresh deliciousness is right around the corner. Or maybe it's because the farmers markets are open, and the grocery stores have the most beautiful and cheap local produce. My once "expensive berry habbit" (as the boyfriend likes to call it) is now extrememly economical, so I decided to make a pie. A deep dish pie, so full of berries, they were literally oozing out the sides, bottom, and center. Yum.

Crust:
2 1/4 cups of flour
1 tsp salt
2 tbsp of sugar
2 sticks of butter, in pieces and chilled
1/4 cup of cold water

Filling
1 pint of blueberries
2 small containers of blackberries (12 oz)
2 cups of strawberries, sliced
1/2 cup of brown sugar
1 lemon, juiced
3 tbsp of flour
1/2 tsp of cinnamon
1 egg
1 tbsp of half and half

In a food processor, pulse flour, sugar and salt until combined. Add butter and pulse until mixture is crumbley. With processor running, add water and mix until a dough forms. Turn dough out onto a lightly floured piece of partchment paper and form into a disk, refridgerate for 30 minutes, in the mean time make filling: In a large bowl, mix the berries, sugar, lemon juice, flour and cinnamon until combined. When dough is chilled, roll out into a large circle, about 18 inches. Line an 9 inch spring form pan, or a deep dish pie tin with the dough leaving the overhang. Pour the filling into the crust and then fold the overhang back over the pie, leaving a small cirlce exposed in the middle. Refridergate pie until firm, about 30 minutes. Pre heat the oven to 400 degrees, and position rack in the bottom third of the oven.Whisk together the egg and half and half. Brush the exposed crust of the pie with mixture. Place tin on a cookie sheet coated in foil to prevent a mess. Bake until crust is golden brown, about 30 minutes, reduce heat to 350 and continue baking until juices are bubbling up, about 35 minutes more. Let cool before serving. If you used a spring form pan, run a knife around the edge of the pie to loosen, before releasing spring. (adapted from Martha)

Happy Eating.