For the Pie Crust:

1. Place all dry ingredients into a food processor and pulse to evenly distribute. Add the cold, cubed butter to the flour mixture, pulsing until the mixture resemble coarse cornmeal. To make by hand, cut in the butter using a pastry cutter or fork.
2. Transfer mixture into a large bowl and set aside.
3. Combine the egg and the buttermilk together in a small bowl.
4. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork. until the dough comes together to form a ball.
5. Portion the dough in half. Wrap each half in plastic and let rest in the refrigerator for 30 minutes.
6. Using extra Ancient Grains flour to prevent sticking, roll out one portion and drape to into a 9-inch pie dish, about 1/8-inch thick. Refrigerate the other half until ready to use

For the Filling:

1. Preheat oven to 350°F.
2. In a large bowl mix together berries, sugar, lemon juice, Cup4Cup Ancient Grains flour and salt.
3. Place the fruit in the dough lined pie dish that you prepared previously.
4. Evenly dot the top of the filling with the 2 tablespoons of cut butter.
5. Roll out the remaining dough as before. Cover the pie with either a full crust or cut the dough into strips and weave into a lattice top.
6. Trim away any excess dough from the edge of the pie dish and crimp the edges together using a fork. If using a full top crust, place a slit in the dough to allow steam to escape while baking.
7. Whisk together the egg and the water to make an egg wash. Brush over the top of the dough and lightly sprinkle the coarse sugar on top.
8. Bake for 35-45 minutes or until the crust is golden brown.
9. Cool for 1-2 hours before serving.