Three Berry Pie

Recipe View 5 mins Craft the Crust: In a spacious bowl, whisk together the flour and salt. Incorporate the chilled shortening using a pastry blender or two knives until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 3 mins Introduce the ice water gradually, a tablespoon at a time, gently tossing with a fork until the dough just comes together. Avoid over-mixing. (3 minutes)

Recipe View 30 mins Divide the dough into two equal portions, flatten into discs, wrap securely in plastic wrap, and chill in the refrigerator for a minimum of 30 minutes. (30 minutes + chilling)

Recipe View 15 mins Roll and Shape: On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving a slight overhang. Crimp the edges for a decorative finish. Return the prepared crust to the refrigerator. (15 minutes)

Recipe View 20 mins Prepare the Filling: In a large bowl, whisk together the sugar and cornstarch. Add the raspberries, blueberries, and strawberries, and gently toss to coat the berries evenly. Allow the mixture to macerate for 15 minutes, allowing the berries to release their juices and create a luscious sauce. (20 minutes)

Recipe View 10 mins Preheat and Assemble: Preheat your oven to 375°F (190°C). Place a baking sheet on the center rack to preheat as well. (10 minutes)

Recipe View 10 mins Roll out the remaining dough disc for the top crust. Carefully drape it over the berry filling. Trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust and crimp to seal. Cut several vents in the top crust to allow steam to escape during baking. (10 minutes)

Recipe View 25 mins Bake to Perfection: Place the pie on the preheated baking sheet and bake for 25 minutes. To prevent excessive browning, shield the edges of the crust with foil during the initial baking period. (25 minutes)

Recipe View 20 mins Remove the foil and continue baking for an additional 20 minutes, or until the crust is golden brown and the filling is bubbling and thickened. (20 minutes)

Recipe View 2 hrs Cool and Serve: Allow the pie to cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)