Once frozen, grab a box grater or cheese grater and start grating the butter. This seems odd and you will be butter however, this makes a great crust and no food processor needed. Once all of your fat is in beautiful flakey fat snow, mix it in with the flour and add a few table spoons of apple cider vinegar mixed with ice water. The vinegar helps the crust. I don't know how, but somehow. It's a thing.
Once you have everything mixed completely you can move on to rolling out your crust and plopping it gently into the pie plate. Make sure you move quickly and gently. If your crust becomes too warm it will begin to melt the butter and totally fuck your shit right up.
And you don't want fucked up shit. Hard to fix it.
Now, it's at this stage that you toss on your top crust. Again, be careful and move quickly. Once you get the piece of dough in position crimp the edges together to seal in the goodness and then poke some slits in the top. Yes, this seems a bit counter productive considering you are sealing the sides. However, the slits are super important. They allow the excess moisture and steam to escape which in turn allows your berry juices to reduce down and thicken. This helps to ensure that your pie doesn't run out of the crust the first time you slice into it.
Tho that will probably still happen. Remember, if that happens just tell everyone it's a secret French recipe. No one will know the difference.
Ok a bit of a confession. Yes, the pie turned out great on the outside. Flakey crust, perfectly browned, and smells like heaven. However, I forgot I would need to adjust the time to cook the pie longer as a result of using a heavy duty stoneware pie plate. This effected the cooking time by about oooooooooh double. Basically I cut into it, it ran out everywhere, and I ended up recooking it for another 30 minutes the next day. At which point it turned out perfect.
Just remember culinary noobs, don't be afraid to go for it. Brave your fears, mix your flour, and bake the shit out of that pie.
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