Step 1

1 Make the crust: Chill the butter and shortening or lard in the freezer for 10 minutes (but no longer)

Step 2

2 In the bowl of a food processor, pulse together the all-purpose flour, cake flour and salt until thoroughly blended

Step 3

3 Distribute the butter and shortening chunks evenly across the flour

Step 4

4 Pulse the processor 4 to 6 times, looking carefully after the fourth pulse, until the butter pieces are the size of lima beans

Step 5

5 When the flour mixture looks right, pulse the food processor while pouring in the ice water in one continuous stream

Step 6

6 Pulse for another second, and then stop

Step 7

7 Reach in and feel the mixture: If some parts are dry while others quite wet, gently aerate with your fingers until dry and wet feel more evenly distributed

Step 8

8 Pulse again for another 2 to 3 seconds, until the mixture just starts to clump

Step 9

9 When in doubt, stop, open the top and look

Step 10

10 You don’t want it to form into one big ball; you just want to see a few sizable clumps forming, no longer than your little finger

Step 11

11 If the clumps have not formed, give it another 2-second pulse

Step 12

12 If the dough is still not coming together, add more ice water, 1 tablespoon at a time, and whirl for 2 to 3 seconds

Step 13

13 Test with your fingers after each pulse: The mixture should be damp, but not wet

Step 14

14 Transfer the dough to a floured board or silicone pastry mat

Step 15

15 Take 3 to 4 tablespoons of the dough and gently but firmly press it away from you with the heel of your hand for about 6 inches

Step 16

16 You do not want to smear it into an undifferentiated paste; the object is to use just enough pressure to pull it together while stretching out the butter into longer streaks

Step 17

17 Repeat the process (called the fraisage) with the remaining mixture, piling the compressed bits of pastry on top of each other

Step 18

18 Gently pat the dough into a ball, cut it in half and form each half into a round, flat disk a couple of inches thick

Step 19

19 Wrap each disk in wax paper, then refrigerate for at least 4 hours and up to 3 days before rolling out

Step 20

20 The crusts can also be frozen well-wrapped in wax paper and sealed in a freezer bag for up to 2 months

Step 21

21 Make the pie: Position a rack in the middle of the oven and preheat to 425 degrees

Step 22

22 In a medium bowl, whisk together the the sugar, cornstarch and cinnamon

Step 23

23 In another medium bowl, toss the berries with the lemon juice so berries are evenly mixed through the mixture and coated in the juice

Step 24

24 Add the sugar mixture to the berries and set aside while you roll out your crusts

Step 25

25 Roll one of the crust disks into a circle approximately 1 inch bigger than the circumference of the pan

Step 26

26 Roll it carefully up onto your rolling pin, then unroll into a 9-inch pie pan

Step 27

27 Press gently down into the dish, being careful not to tear

Step 28

28 Trim flush with the rim

Step 29

29 Pile the berry mixture over the bottom crust, then dot with small pieces of the butter

Step 30

30 Roll the other crust disk into a circle large enough to cover the pie

Step 31

31 Place the crust over the fruit, then fold the edge over the bottom crust until the rim is exactly flush with the edge of the pan

Step 32

32 Seal and crimp the edges

Step 33

33 Using a sharp paring knife, cut four 2-inch slits in the crust to vent the steam

Step 34

34 (The pie can be frozen at this point for up to 1 month

Step 35

35 )

Step 36

36 Bake the pie for 35 to 45 minutes, until the juice is bubbling up through the crust and the crust is a pale golden brown

Step 37

37 The word “bubbling” is important here: the juice may seep through any tears in the crust as it bakes, but the pie isn’t done until you see bubbles, because the mixture needs to boil to set the cornstarch thickener

Step 38

38 If the edge of the crust starts to brown faster than the center, shield the edge with a piece of foil

Step 39

39 Remove from the oven and cool completely on a wire rack before cutting and serving

Step 40

40 NOTE: If working with frozen berries, they should weigh about 156 grams for blackberries or 175 grams for black raspberries