Ingredients Double Pie Crust: 2 cups all-purpose flour ½ teaspoon salt ⅔ cup shortening, chilled 6 tablespoons cold waterr
Berry Filling: ½ cup white sugar 3 tbsp cornstarch 2 cups fresh raspberries 1 ½ cups fresh blueberries 1 cup halved fresh strawberries
Directions Making the crust: Mix flour and salt in a large bowl. Mix cold shortening with two knives or a pastry blender until coarse crumbs form. Toss flour mixture with a fork as water is added, 1 tablespoon at a time.
Don't add too much water—a handful of wet pastry dough should form a ball when squeezed. Split the dough in half and make balls. Place in plastic wrap and chill for 30 minutes.
Place one dough ball on a gently floured surface. Roll dough into a 12-inch circle from center to edges. Wrap crust around rolling pin. Unroll it into a 9-inch pie pan.
Carefully place crust in pie pan without stretching. Return the pastry-lined pie plate to the refrigerator after trimming the bottom crust equally with the rim.
Making the filling: Combine sugar and cornstarch in a large bowl. Toss raspberries, blueberries, and strawberries lightly. Rest fruit mixture for 15 minutes.
Meanwhile, heat the oven to 375°F (190°C). Warm a baking sheet in the oven.
Roll leftover dough for top crust. Mix berries and place into pastry-lined pie plate. Place top crust over filling and cut sides to 1/2-inch overhang.
Fold top crust under bottom crust and softly press to seal. Crimp the edges and cut top vents to release steam. Foil the edges to prevent overbrowning.
Bake on the tray for 25 minutes in the preheated oven. Bake for 20 minutes more without foil until crust is brown and filling is bubbling.