Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 2 cups fresh strawberries, hulled and halved
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (optional, for garnish)

Instructions:

  1. In a large bowl, combine flour, salt, and sugar.
  2. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough holds together; divide into two discs.
  4. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  5. In a mixing bowl, combine all berries.
  6. Add sugar, cornstarch, cinnamon, lemon juice, and vanilla; gently toss to combine.
  7. Preheat the oven to 425°F (220°C).
  8. Roll out one dough disc on a floured surface to fit the pie dish.
  9. Place the rolled dough into the pie dish and fill with the berry mixture.
  10. Roll out the second dough disc and cut it into strips or place it whole on top.
  11. Seal edges and cut slits in the top for steam to escape. Brush with beaten egg and sprinkle with coarse sugar if desired.
  12. Place the pie on a baking sheet to catch any drips.
  13. Bake for 45 minutes or until the crust is golden brown and the filling is bubbling.
  14. Allow the pie to cool for at least 30 minutes before serving.