Prepare the Crust

Preheat oven to 350 degrees.

Cut the butter into small cubes and freeze for one hour.

Put half the butter, flour and sugar in a food processor and pulse a few times.

Add the remaining flour, butter, sugar, baking powder and salt and pulse again until the mixture is grainy and looks almost like rice.

Add 8 tablespoons water and pulse. The mixture will start to get stickier. Add a tablespoon of water at a time until it looks like the dough will form a ball easily.

Transfer to a bowl and finish cutting in water by hand with a pastry blender so that the ingredients are distributed evenly, but don’t overwork. You should see tiny flecks of butter throughout.

Divide the dough into two balls, press each into a disk and wrap with plastic wrap. Refrigerate for two hours or overnight. When ready to bake, let the dough sit (wrapped) on the counter for a half hour.

Unwrap a disk, place it on one piece of parchment paper on the counter, and place another piece of parchment on top.

Using hands and a rolling pin, flatten the dough to about 1/8 inch thick. You will need to flip the disk and peel off and replace the paper often.

When the dough is about 11 inches diameter, peel off one parchment sheet and position the dough in the pie plate. Begin to press the dough into the plate and then remove the last parchment. Trim the edges.

Do the same with the other disk, leaving the parchment in place until you are ready to top your pie after filling. Refrigerate the top disk while preparing the filling.

Bake the bottom pie shell for 8 minutes to set it before filling. Allow to cool.

Notes: It takes several hours to make this crust, but most of the time is spent while it chills in the refrigerator or freezer. It can be used for fruit or savory pies made with meat or vegetables. For savory pies, omit the sugar and add ¼ teaspoon of cumin as an option.

This is a sticky crust and will work best if it stays cold and you work fast. The bottom crust can be pressed into the pie plate instead of rolling, but rolling it keeps the dough from being overworked. If it starts to become unmanageable as the butter melts, pop the dough in the refrigerator for a few minutes to help it firm up.

Prepare the Filling

Preheat oven to 425 degrees.

Lightly beat the egg yolk with water and set aside.

Soak raisins in water for 10 minutes to rehydrate, then drain.

Rinse cranberries.

Wash and quarter clementine oranges and remove seeds.

Mix 1 tablespoon of sugar with ½ teaspoon of cinnamon for topping and set aside.

Put the raisins, cranberries and clementines in the food processor to chop.

Transfer to a bowl and add raisins, sugar, cinnamon, salt and flour.

Spoon mixture into the par-baked pie shell and dot the top of the berries with pats of butter.

Wet the edges of the bottom crust, then position reserved pie shell on top.

Crimp the edges and cut a few slashes in the top for steam.

Decorate as desired with leftover dough.

Brush the top of the crust with the beaten egg yolk and water.

Sprinkle cinnamon sugar over the top.

Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 35 more minutes.

Serve topped with ice cream if desired.