Triple Berry Pie

Create the crust:

Combine flour and salt in a large bowl, mixing until well combined. Use two knives or a pastry blender to cut the cold shortening into the flour mixture until it resembles coarse crumbs. Gradually add water, stirring with a fork, until the flour mixture is moistened and forms a cohesive dough. Be cautious not to add too much water, as the mixture should still hold its shape when squeezed into a ball. Divide the dough in half and shape each portion into a ball, wrapping them individually in plastic wrap to refrigerate for at least 30 minutes.

Prepare the crust for assembly:

Transfer one of the chilled dough balls to a lightly floured surface and roll it out from the center, using a circular motion, to form a 12-inch circle. Wrap the rolled-out dough around a rolling pin and unroll it onto a 9-inch pie plate. Gently ease the dough into the pie plate, taking care not to stretch it beyond its limits. Trim the bottom edge of the crust evenly with the rim of the pie plate and return it to the refrigerator.

Create the filling:

In a large bowl, combine granulated sugar and cornstarch, mixing until well combined. Add fresh raspberries, blueberries, and strawberries; gently toss to coat the fruit evenly. Allow the fruit mixture to sit for about 15 minutes, allowing it to release its juices.

Prepare the oven:

Preheat your oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat, ensuring it reaches the desired temperature.

Assemble and bake the pie:

Roll out the remaining dough for the top crust, using a light touch to avoid developing the gluten. Stir the berry mixture and pour it into the pastry-lined pie plate. Place the top crust over the filling, trimming the edges to leave a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal the edges. Crimp the edges and cut vents in the top to allow steam to escape, taking care not to over-brown the crust. Cover the edges with foil to prevent excessive browning.

Bake the pie:

Place the pie on the preheated baking sheet and bake in a preheated oven for 25 minutes. Remove the foil and continue to bake until the crust is golden brown and the filling is bubbling, about 20 minutes more.