Directions

1. 1

   In a large mixing bowl, whisk together the flour, salt, and granulated sugar until evenly combined. Using a pastry blender or two knives, cut the cold butter into the flour mixture, working it until the texture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.

2. 2

   Add 4 tablespoons of ice water and mix gently with a fork until all the flour becomes moistened and the dough just comes together into a ball. If the dough is still too dry and crumbly, add the additional tablespoon of ice water a little at a time until the dough is barely moist. (The dough should be slightly wetter rather than too dry, as a dry dough will be difficult to roll out.)

3. 3

   Gently shape the dough into a flat disc about 6 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours.

4. 4

   On a lightly floured work surface, roll the chilled dough from the center outward to form a circle about 8 to 9 inches in diameter. Pick up the dough circle, lightly flour the work surface again, and place the dough back down (flipping it over helps prevent sticking). Continue rolling until the dough is a 12 to 14 inch diameter circle.

5. 5

   Carefully transfer the rolled dough to a 9-inch pie pan. Gently press the dough to fit the bottom and sides of the pan. Trim the dough to leave a 1-inch overhang around the rim. Fold the overhang under and press gently along the rim to create a sealed edge. Leave the border plain for a rustic appearance or crimp decoratively as desired. Cover with plastic wrap and refrigerate until the shell is firm, at least 30 minutes.

6. 6

   Roll out any remaining dough scraps to about 1/8-inch thickness. Using a 2-inch star cookie cutter (dipped in flour before each cut to prevent sticking), cut out about 10 star shapes. From the remaining scraps, shape 3 to 4 small balls to represent grape clusters.

7. 7

   Place the pastry stars and balls on a flat plate or baking sheet, cover with plastic wrap, and refrigerate until firm, at least 30 minutes.

8. 8

   In a large bowl, combine the brown sugar, cornstarch, and lemon juice, stirring until well mixed. Add the halved grapes and toss gently until they are evenly coated with the sugar mixture. Let the filling sit for 5 to 10 minutes so the grape juices release and the cornstarch fully dissolves.

9. 9

   Spoon the grape filling into the chilled pie shell, spreading it in an even layer. Arrange the chilled pastry stars and balls on top of the filling in a decorative pattern to resemble two grape clusters.

10. 10

    Cover the pie loosely with plastic wrap and refrigerate for 30 to 60 minutes. This chilling step helps maintain the flaky texture of the crust and allows the pastry to relax, preventing shrinkage during baking. While the pie is chilling, preheat your oven to 425°F, allowing 15 to 20 minutes for it to reach full temperature.

11. 11

    Remove the pie from the refrigerator. In a small bowl, whisk together the egg white and the 1 tablespoon of water using a fork until combined. Using a pastry brush, lightly brush the egg white mixture over the pastry stars, balls, and fluted edges of the crust. Sprinkle the turbinado sugar over the egg-washed pastry.

12. 12

    Line a large rimmed baking sheet with foil or parchment paper. Place the prepared pie on the baking sheet.

13. 13

    Bake the pie at 425°F for 15 minutes.

14. 14

    Reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, or until the filling is thick and bubbling around the edges and the crust is a deep golden brown. Rotate the baking sheet halfway through if needed for even browning. If the crust is darkening too much before the filling is done, loosely tent the top with foil to prevent over-browning.

15. 15

    Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. For best results, let the pie cool for at least 4 hours so the filling has time to set properly; otherwise the juices will be too liquid and will run when the pie is cut.