Ingredients:

  • 2 ½ cups (313 g) all-purpose flour
  • 1 tsp (5 g) salt
  • 1 tbsp (12 g) granulated sugar
  • 1 cup (227 g) unsalted butter, cold and diced
  • 6-8 tbsp (90-120 ml) ice water
  • 2 cups (300 g) fresh blueberries
  • 2 cups (300 g) fresh strawberries, hulled and quartered
  • 2 cups (250 g) fresh raspberries
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (30 g) cornstarch
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 g) vanilla extract
  • 1 egg (for egg wash—optional)

Instructions:

  1. In a large bowl, combine flour, salt, and sugar.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough forms.
  4. Divide into two disks, wrap in plastic, and chill for at least 30 minutes.
  5. In a separate bowl, gently combine blueberries, strawberries, and raspberries.
  6. Add sugar, cornstarch, lemon juice, and vanilla extract; mix softly. Set aside.
  7. Preheat the oven to 425°F (220°C). On a floured surface, roll out one disk of dough to fit the pie dish.
  8. Transfer to the pie dish, trimming excess dough.
  9. Pour berry filling into the prepared crust.
  10. Roll out the second disk of dough and place it over the filling.
  11. Crimp the edges and cut slits for steam to escape.
  12. Optionally, brush the top crust with beaten egg for shine.
  13. Bake for 40-45 minutes or until crust is golden and juices are bubbling.
  14. Allow to cool for at least 30 minutes before slicing.