Ingredients
Pie Dough
- 310 g (2½ cups) all-purpose flour
- 230 g (2 cups) spelt flour
- 1 tsp Kosher salt
- 227 g (1 cup) unsalted butter, very cold, cubed
- 170 g (14 Tbsp) vegetable shortening, very cold, cubed
- 10 Tbsp ice water
Triple Berry Filling
- 7 cups fresh mixed berries (blueberries, raspberries, and strawberries, hulled and quartered)
- 100 g (½ cup) granulated sugar
- 35 g (¼ cup) all-purpose flour
- 1 medium lemon, juiced (about 1 Tbsp) and zested (about 2 tsp)
- ¼ tsp Kosher salt
Finishing
- 1 large egg, lightly beaten
- 2-3 Tbsp turbinado sugar
- Ice cream or whipped cream, for serving
Instructions
- Make the pie dough. Combine 310 g all-purpose flour, 230 g spelt flour, and 1 tsp Kosher salt in the bowl of a food processor fitted with a blade attachment. Pulse to mix. Add 227 g cold cubed unsalted butter and 170 g cold vegetable shortening; pulse until pea-sized pieces remain.
- Add water. Pour in 6 Tbsp of ice water and pulse until dough begins to come together. Add additional ice water a tablespoon at a time as needed, typically stopping at 8 Tbsp, until the dough forms a cohesive mass.
- Chill the dough. Remove the dough from the processor bowl, divide it into two equal disks. Wrap each tightly in plastic wrap and refrigerate for 30 minutes to firm up.
- Prepare the triple berry filling. Preheat the oven to 375°F (190°C). In a large bowl, gently toss 7 cups mixed berries with 100 g sugar, 35 g flour, 1 Tbsp lemon juice, 2 tsp lemon zest, and ¼ tsp Kosher salt until evenly coated.
- Roll out the bottom crust. On a lightly floured surface, roll out one dough disk to about 17 x 12 inches, ensuring it extends 2 inches beyond a 15 x 10 x 1-inch sheet pan. Transfer the dough carefully to the pan, pressing it into the bottom and up the sides, allowing excess dough to hang over the edges. Refrigerate until needed.
- Fill the pie. Pour the berry mixture evenly into the prepared crust.
- Roll out the top crust. Roll the second dough disk on a lightly floured surface. For a covered pie, transfer the entire rolled dough over the berry filling. Alternatively, cut into long strips to create a lattice top.
- Create a lattice top (optional). Lay half the dough strips diagonally across the pan. Weave the remaining strips over and under the laid strips to form a lattice pattern.
- Crimp the edges. Trim the dough so that the edges are even with the pan sides. Fold the bottom crust’s overhanging dough over the top crust edges and crimp with fingers or a fork to seal and decorate.
- Bake the pie. Brush the top crust with beaten egg and sprinkle evenly with 2-3 tablespoons turbinado sugar. Bake in the preheated oven for 40-45 minutes until the crust is deep golden brown and berries are bubbling. Let cool for 1 hour before slicing.
- Serve. Slice and serve with a scoop of your favorite ice cream or a dollop of whipped cream for a classic summer dessert.
Notes
- When rolling out the dough, if it tears, simply press it back together by hand—the dough is forgiving and will hold.
- Ensure the butter and shortening are very cold to achieve a flaky crust.
- Use fresh berries for the best flavor and texture; frozen berries can introduce excess moisture.
- Adjust sugar based on the sweetness of your berries if desired.
- Allow the pie to cool completely before slicing to help the filling set and prevent leaking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
