Preparation

• 做面团：在一个大碗中，搅拌面粉，玉米面，糖，柠檬皮和盐。使用一两个糕点搅拌器，开始将黄油切成面粉。当黄油仍在大块中时，将缩短缩短到碗中，并继续将脂肪切成面粉，直到大多数大小大豌豆大小为止。

  用大叉子搅拌柠檬水，1至2汤匙。一次，直到混合物看起来蓬松，但在按下时足够潮湿。用富裕的手轻轻聚集，将面团压成两个相等的磁盘，仅处理足够的磁盘以使磁盘的边缘合理光滑。将面团用塑料包裹至少60分钟，但最好是2至4小时，然后再滚动。

  Roll the bottom crust:将面团的一个圆盘滚到一个易于面粉的表面上，进入约1/8英寸厚的13英寸圆圈。将面团轻轻地转移到9英寸的金属，玻璃或陶瓷馅饼板上（我喜欢将面团折成两半，然后将其展开到锅中）。在锅上排队时，不要拉伸面团，否则烘烤时会弹出。如有必要，将悬垂的面团限制在锅边缘1英寸处。冷藏直到需要。

  进行填充：In a large bowl, whisk 2/3 cup of the sugar with the cornstarch, allspice, cinnamon, and salt. Add the blueberries and blackberries and toss gently until thoroughly combined. Set aside.

  填充馅饼：将第二盘面团滚到轻度面粉的表面上，将其汇成大约1/8英寸厚的13英寸圆圈。使用锋利的刀或披萨切刀将面团切成3/4英寸的条带。将果实填充到糕点衬里的馅饼板中，确保包括碗中剩余的任何干成分。betway电子竞技俱乐部将五个面团条放在馅饼上，彼此平行并均匀地间隔（在派的中心使用更长的条，边缘附近的较短条）。

• Carefully fold back the second and fourth strips a little past the center of the pie and lay a long strip of dough across the center of the pie, perpendicular to the other strips. Unfold the second and fourth strips over the perpendicular strip.
  

• 接下来，向后折叠第一个，第三和第五条，并在整个馅饼上放置一个新条带，垂直于折叠条。将三条带在新条带上展开。
  

• 使用这种交替的技术再编织三个条（两条派的另一侧），完成晶格顶部，均匀地覆盖馅饼。修剪条将馅饼悬挂3/4英寸。

  

• Roll the overhanging bottom dough and the strips together into a cylinder that rests on the edge of the pie pan.
  

• Crimp the edge. Cut the cold 1 Tbs. butter into small pieces and dot over the open areas of the lattice. Freeze the assembled pie for about 15 minutes to relax the dough.
  

• 与此同时,位置在ov的中心架en and set a foil-lined heavy-duty rimmed baking sheet on the rack. Heat the oven to 425°F. Just before baking, brush the lattice top with the melted butter and sprinkle with the remaining 1 Tbs. sugar. Put the pie on the heated baking sheet and bake for 15 minutes. Reduce the oven temperature to 375°F and bake until the fruit is bubbling consistently at the center of the pie, 60 to 80 minutes more. This is important—if it isn’t bubbling near the center, it hasn’t thickened yet. If the crust starts to get too brown, cover it loosely with foil during the last few minutes of the baking time.

  让馅饼冷却在食用前温暖。

Make Ahead Tips

The dough can be made up to 2 days ahead and refrigerated, or up to 2 months ahead and frozen. And the baked and cooled pie can be stored at room temperature for up to 2 days.