Strawberry Raspberry Double-Crust Pie

Instructions

1. Whisk flour and salt for the crust. Cut in the cold butter until pea-size pieces remain; toss with exactly 120 ml ice water until the dough holds together when squeezed.
2. Divide dough into two disks (slightly larger bottom disk); wrap and chill 30 minutes. Roll bottom disk to a 33 cm circle and fit into a 23 cm (9 in) pie plate.
3. Combine granulated sugar, cornstarch and lemon zest. Toss with all prepared fruit and lemon juice; let stand 10 minutes.
4. Spoon the fruit mixture and its juices into the shell. Roll remaining dough, lay over fruit, seal and crimp edges; cut 5 steam vents.
5. Beat the egg with 15 ml milk, brush the top and refrigerate assembled pie for 15 minutes. Meanwhile preheat to 425°F (218°C) with a baking sheet on a lower rack.
6. Bake pie on the hot baking sheet for 20 minutes at 425°F (218°C); lower to 375°F (190°C) and bake 40–55 minutes longer until the filling bubbles visibly through central vents for at least 5 minutes.
7. Transfer to a rack and cool at least 3 hours before cutting so fruit starch can set. Refrigerate leftover pie promptly if held beyond a short room-temperature serving period.