Mixed Berry Flower Pie

Purple Pie Dough

• Chill a food processor bowl and blade in the freezer for 10 minutes.
• Add flour, blueberry powder, sugar, and salt to the chilled food processor and pulse to mix. Add butter and pulse about 15 times, or until butter is pea-sized.
• Add half the water and pulse another 10 times. Add remaining ice water and pulse 10 more times. Mix in more water, if needed, a tablespoon at a time, until dough clumps together when squeezed.
• Divide dough into thirds and shape into 3 thick disks. Wrap in plastic wrap and chill at least 1 hour.

Assembly

• On a lightly floured surface, roll out all three disks of dough into 12-inch circles, about 1/8-inch thick. Carefully transfer one circle to a 9-inch pie dish. Press it gently into the dish, trim the edges, and refrigerate.
• For the round of dough, use 1/2-inch flower cookie cutters to cut out straight rows of flowers, 1 inch apart, across the surface of the circle. Freeze this upper crust for at least 30 minutes.
• Use a variety of flower cookie cutters to cut out flower decorations from the remaining round of purple. Arrange on a baking sheet and freeze for 30 minutes.
• Whisk together sugar, flour, tapioca, and salt in a large bowl. Add blackberries, raspberries, blueberries, and lemon juice and mix until well combined, gently mashing some of the berries to make a textured filling.
• Pour filling into pie dish and top with frozen upper crust. Let soften a few minutes, then trim around the edge to fit. Decorate the edge and top with the purple flowers.
• Refrigerate pie for 30 minutes. Meanwhile, arrange a rack on the lower third position of the oven and preheat to 400°F.
• Place pie on a foil-lined baking sheet and bake for 20 minutes. Reduce the temperature to 350°F and bake another 35- 45 minutes or until filling is bubbling. If upper crust is browning too quickly, cover it loosely with foil.
• Cool pie before cutting and serving.