Ingredients

For the crust

• 2 ½ cups flour

• ½ teaspoon salt

• 2 sticks cold cubed salted butter

• 8 to 10 tablespoons ice water

For the filling

• 2 cups chopped fresh strawberries

• 2 cups fresh blackberries

• 2 cups fresh blueberries

• ½ cup sugar

• 4 tablespoons cornstarch

• 1 tablespoon lemon juice

Steps

For the crust

1. Add 2 ½ cups of flour, ½ teaspoon of salt, and 2 sticks of cold cubed salted butter to a bowl

2. Use a pastry cutter to cut the butter in with the flour (and salt) until it resembles coarse crumbs

3. Add the ice water, a tablespoon at a time, stirring between each addition until the dough just starts to come together

4. Pour out the pie dough onto a flat surface and press it together and shape into a log

5. Cut the log of dough in half

6. Wrap each piece of dough in some plastic wrap, pressing down slightly on the dough to form a round disc

7. Place the pie dough in the fridge to chill for at least 30 minutes

For the filling

1. Add 2 cups of blackberries, 2 cups of chopped strawberries and 2 cups of blueberries to a large bowl

2. Sprinkle the berries in a half cup of sugar

3. Add 4 tablespoons of cornstarch and 1 tablespoon of lemon juice

4. Stir the berries with the sugar, cornstarch, and lemon juice until all combined

5. Allow the berries to sit for 15 minutes

Pie assembly

1. Spread some flour on a flat surface and turn out 1 half of the chilled pie crust

2. Roll the pie crust out until it is a few inches larger than a 9 inch pie pan

3. Carefully transfer the rolled crust into the pie pan

4. Press down on the bottom and along the sides of the pie crust to fit the pie pan

5. Trim off any excess overhang of pie crust and use the pieces to attach to any lower spots of the crust

6. Add the berries and all the liquid left in the bowl to the pie crust

7. Turn out the second half of chilled pie crust and roll it out with a rolling pin until it is the same size as the top of the pie pan

8. Carefully place the second rolled out crust on top of the pie

9. Tuck the excess overhang of the top pie crust underneath along the inside of the pan

10. Cut a few air pockets in the top of your pie so the steam can escape as the pie bakes

    1. For my pie, I am using a star shaped cookie cutter to cut out shapes and placing the stars next to the openings

11. Bake the pie in the oven at 400 degrees Fahrenheit for 25 minutes uncovered

12. Then take the pie out of the oven and cover it with some tin foil to prevent the top of the crust from burning

13. Place the covered pie back in the oven for 20 minutes

Remove the pie from the oven, uncover and allow to cool for at least 2 hours before serving

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