Rhubarb Berry Pie

To prepare the filling, gather blackberries, raspberries, and rhubarb in a medium-sized container. Combine 3/4 cup sugar and 1/4 cup flour in another bowl, then sprinkle this mixture over the fruit. Gently stir to avoid crushing the delicate berries. Cover the bowl and refrigerate it for 2 hours or overnight, allowing the flavors to meld together.

To create the crust, combine 2 cups of flour with a pinch of salt in a large bowl. Use your fingers or a pastry blender to cut in shortening and 2 tablespoons of butter until the mixture resembles coarse crumbs. Set aside a third of this mixture in a separate bowl. To this smaller portion, add a small amount of water and mix until you have a smooth paste. Gradually incorporate this mixture back into the rest of the flour mixture, stirring just until a dough forms a cohesive ball. Allow it to rest for at least 20 minutes before rolling out the dough into thin sheets. Divide the dough in half and proceed with the pie crust.

Preheat your oven to 400 degrees F (200 degrees C). In a separate bowl, whisk together 1 tablespoon of melted butter and lemon juice to create a tangy dressing. Spoon this mixture over the filling, then place it in a 9-inch pie pan lined with pastry. Roll out the remaining dough and use it to cover the filling, crimping the edges to seal the pie. Cut a few steam vents in the top crust and brush it lightly with half and half, sprinkling some sugar on top for extra flavor.

Bake the pie in a preheated oven at 400 degrees F (200 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown, approximately 40 to 50 minutes.