C Pies

Instructions

1. In a large mixing bowl, combine the flour and salt. Add the cold cubed butter to the flour mixture.

2. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

3. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Be careful not to overwork the dough.

4. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 30 minutes.

5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

6. In another bowl, mix together the fresh berries, granulated sugar, cornstarch, and lemon zest until well combined.

7. On a lightly floured surface, roll out one of the chilled dough disks to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles for the pie crusts.

8. Place the dough circles on the lined baking sheet. Spoon a generous amount of the berry filling onto each circle, leaving a small border around the edges.

9. Roll out the second dough disk and cut out an equal number of circles for the pie tops. Place the dough circles on top of the berry filling.

10. Use a fork to crimp the edges of the pies together, sealing the filling inside. Brush the tops of the pies with the beaten egg and sprinkle with Turbinado sugar.

11. Use a sharp knife to make a few small slits in the tops of the pies to allow steam to escape during baking.

12. Bake the C Pies in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.

13. Remove the pies from the oven and let them cool slightly before serving.