Mixed Berry Pie | Everyday Dorie

FOR THE CRUST: Combine the flour, sugar and salt in a food processor and whir to blend. Scatter the pieces of butter over the flour; pulse in long spurts until the butter is well incorporated. This could take a dozen or more blitzes. Add the ice water a little at time, processing after each addition. Stop when you have moist clumps and curds (you might not need all the water to reach this point) – don’t process until the dough forms a ball; pinch some of the dough and it should hold together easily. Turn the dough out, divide it in half and shape each half into a disk.

If the dough is still very cold, you can roll it immediately; if not, wrap the disks and refrigerate them for about 30 minutes. Use some butter to grease a 9-inch pie plate, then place the plate on a rimmed baking sheet.

For best results, roll the dough between sheets of parchment or wax paper. Working with one disk at a time, lightly flour a sheet of paper, center a disk on it, lightly flour the dough and cover with a second sheet. Roll each piece of dough into a round that’s between 11 and 12 inches in diameter. Fit one piece of dough into the buttered pie plate; leave whatever dough hangs over the edge. Keep the second circle between sheets of paper and slide it onto the baking sheet. Freeze (first choice) or refrigerate both the lined pie plate and the rolled-out dough while you preheat the oven and make the filling. The crust can be wrapped well and refrigerated for up to 1 day or frozen for up to 2 weeks.

When you’re ready to bake, preheat the oven to 425 degrees.

FOR THE FILLINGS: Stir together half of the blueberries, 1/4 cup of the granulated sugar, salt and water in a medium saucepan and bring to a boil over medium heat. Then lower the heat and simmer, stirring with a heatproof spatula, until the jam thickens and your spatula leaves tracks as you stir, about 5 minutes.

Off the heat, stir in the flour (up to 4 tablespoons for less juice in the pie). Add the lemon zest and juice and the remaining 1/4 cup sugar.

Add the remaining blueberries, as well as the blackberries and raspberries. Stir gently to blend the berries in the jam as evenly as you can. Let the filling cool.

Take the pie plate and dough out of the freezer or refrigerator.

Sprinkle the bread crumbs over the bottom of the crust, then spoon the filling into the crust. Peel away one sheet of parchment from the top crust and use it to line the baking sheet. (Line the sheet with parchment, a silicone liner or aluminum foil to catch drips.) Use your water-dampened finger or a pastry brush to moisten the overhang of the bottom crust.

Lift a small section of the top crust off the paper. If it’s supple enough to work with, carry on; if it’s still brittle, wait a few minutes. Place the top crust over the fruit and lightly press the rim against the edges of the bottom crust. Use a sharp paring knife to cut both crusts flush with the pie plate. If you’d like, press the flat side of a table fork against the crust rim. Cut decorative slits in the top crust.

Bake on the middle rack for 30 minutes, then reduce the temperature to 375 degrees; bake for another 30 to 40 minutes (total baking time is about 1 hour). If the crust is browning too quickly, protect it with a loose aluminum-foil tent. The pie is done when the crust is golden brown and juice is bubbling up through the top-crust slits.

Transfer the pie, on its baking sheet, to a wire rack and allow it to cool until it is just warm or reaches room temperature.