Classic Mulberry Pie: Golden Crust

Instructions:

1. Whisk flour, salt, and sugar in a bowl.
2. Use a pastry cutter to work the chilled butter into the flour until it resembles coarse crumbs with some pea-sized lumps remaining.
3. Add ice water one tablespoon at a time, stirring until the dough just holds together.
4. Divide dough into two disks, wrap in plastic, and refrigerate for 1 hour to relax the gluten.
5. In a large bowl, gently fold together the mulberries, reduced sugar, cornstarch, lemon juice, cinnamon, and salt.
6. Let the filling mixture sit for 10 minutes until the berries release a slight syrup.
7. Roll out the first disk and press it firmly into a 9-inch pie dish.
8. Pour the mulberry mixture into the shell and dot the top with small pieces of butter.
9. Roll out the second disk and either lay it flat (cutting vents for steam) or weave it into a lattice.
10. Trim the edges, crimp to seal, brush the top with egg wash, and sprinkle with sparkling sugar.
11. Place on a baking sheet and bake at 375°F (190°C) for 45 minutes until the crust is golden and the filling is bubbling.
12. Allow the pie to cool for at least 2 hours to let the filling set.