Instructions
The Dough
Pulse flour, sugar, and salt in a processor. Add cold butter; pulse until it looks like coarse crumbs.
Add ice water 1 tbsp at a time until dough just holds together. Divide into two discs. Wrap and chill for 1 hour.
The Blind Bake
Preheat oven to 400°F (200°C).
Roll out the bottom crust and fit into the 9-inch pan. Do not trim the overhang yet.
Line with crumpled parchment and fill with weights/beans. Bake for 15 minutes. Remove weights/paper and bake 5 more minutes to dry the surface.
The Filling
Red Bowl: Whisk sugar and cornstarch together first. Toss with raspberries, juice, and zest.
Blue Bowl: Whisk sugar, cornstarch, and cinnamon together first. Toss with blueberries and juice.
Let both bowls sit for 15 minutes. This draws out juices to dissolve the starch.
Assembly & Rope Edge
The Divider: Place a sturdy folded strip of foil diagonally across the shell. Pour Red on the left, Blue on the right.
Lift the foil straight up and out. Gently nudge berries to the center to close the gap.
The Rope Edge: Roll the overhang inward. Pinch dough between your thumb and pointer knuckle at an angle, repeating around the circle.
The "Steal Your Face" Top
Roll out the second dough disc. Using the template, cut the skull outline, eyes, nose, teeth, and lightning bolt.
Vents: Cut 3 tiny slits in the lightning bolt (crucial for steam).
Transfer the skull to the pie. Place the bolt directly over the berry division line. Use a fork to anchor the skull edges.
Baking
Brush skull and bolt with egg wash.
- Bake at 400°F (200°C) for 20 minutes.
- Reduce heat to 375°F (190°C). Bake for another 35-45 minutes.
The Finish
Cool completely on a rack for 4 hours.
Decoration: Cover berry eyes/sides with paper cutouts. Dust skull and bolt heavily with powdered sugar.
(Tap photo to enlarge)
Serving Tip: Wipe your knife blade clean with a damp cloth between every single cut to keep the red and blue colors distinctive.