⏱ 30 min prep 🔥 334 kcal 🍰 8 servings
Pictorial Instructions
Crust
1 In a large mixing bowl, combine flour, salt, and sugar. Add butter, mix with hands until the mixture is crumbly. Add ice water to the egg yolk and mix well. Add the egg yolk-water mixture to the flour-butter mixture 1 tbsp at a time, continue to mix until the dough can clump together.
2 Shape the dough into a 4-inch diameter disk, wrap with plastic and chill in the fridge for 1 hour. Roll out the dough to about 13 inches in diameter, carefully transfer into a 9-inch pie plate.
3 Cut off the hanging edge of the pie crust with a knife, shape the edge of the pie crust with your knuckles. Gather the cutoff dough and make some shapes that you can put on top of the pie. Chill the crust and the decorative pieces in the fridge for about 15 min.
Filling
1 Add lemon zest, lemon juice, salt, sugar, and 3 tbsp tapioca flour to the berries, mix well.
2 Evenly spread 1 tbsp tapioca flour on the bottom of the crust, pour the filling into the pie crust, put the decorative pieces on the top, brush the numbers and the edge of the crust with milk or cream.
Baking
1 Pre-heat oven to 375 F, bake the pie for about 60-70 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool completely (preferably chill in the fridge overnight) before serving.
Tips
1 Pie crust is delicious, however, it is also pretty high in fat. Although double-crust pies with lattice look fancy, I prefer a single crust here because it showcases the vibrant color of the berries. Use the cutoff pie dough to make decorations such as leaves, numbers, star or heart shapes is a great way to decorate a pie.
2 Making pie crust from scratch is fun and not as difficult as you may think. I always make two crusts at a time and keep one in the freezer for later. That said, using a store bought pie crust is completely fine and will save you time and energy.
3 A layer of tapioca flour on the bottom of the crust will absorb the juice from the berries and turn it into a thick sauce, and prevent the crust from getting soggy.
4 Put the pie in a tray while baking to catch any juice that might potentially boil over.
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