Ingredients Crust (Makes two 9-inch pie crusts) 5–9 tablespoons ice cold water 1 teaspoon sea salt ¾ cup unsalted butter, chilled 2 cups whole wheat pastry flour 1–2 drops Lime oil Filling 5 cups frozen mixed berries ¾ cup raw sugar ¼ cup corn starch 1 tablespoon vanilla extract 2 drops Lime oil Finishing touches 1 egg 1 tablespoon water Raw sugar Instructions
- Sift flour and salt into a large mixing bowl.
- Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a crumbly mixture with pea-sized chunks.
- Add Lime essential oil.
- Sprinkle ice water over mixture, one tablespoon at a time and knead lightly until dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.
- Roll out both crusts and place first crust in pie dish, leaving the other aside.
- Preheat oven to 375° F.
- Combine all filling ingredients and gently toss to coat and combine. Pour filling into pie dish.
- Put the second crust on top of pie, either by way of lattice-work or full coverage. Crimp pie crust edges.
- Whisk together egg and water, then brush pie crust with the egg wash. Sprinkle with raw sugar.
- Bake for 40–60 minutes or until crust is brown. Tip: Because this crust is whole wheat, it will become more brown more quickly, so you may wish to use a pie shield (if you don’t have one, aluminum foil works well) to avoid an overly dark crust.
- Serve the pie at room temperature.
Tip: Fresh, lightly sweetened whipped cream goes nicely as a topper.