Serves 8
PASTRY
| Generous 1/2 cup flour | |
| 1 | tablespoon sugar |
| 1/4 | teaspoon salt |
| 1/2 | stick unsalted butter, cold and cut into 1/2-inch pieces |
| 1 1/2 | tablespoons ice water |
| Flour (for sprinkling) |
2. In a food processor, combine the flour, sugar, and salt. Add the butter and pulse just until the mixture resembles coarse meal. Add 1 tablespoon of water and pulse a few times. Pinch the dough to see if it’s moist. Add a little more water, as needed. Pulse just until the dough forms small clumps. Turn the dough out onto a lightly floured counter and gather into a ball. Press it into a disk, and wrap in foil. Chill for 30 minutes.
3. On a lightly floured counter, roll the dough to a 12-inch round. Lift the dough and ease it into the pan. Fold the overhang under to form a thick rim slightly higher than the edge of the pan. Crimp the edges. Refrigerate the shell for 30 minutes.
TOPPING
| 1/2 | cup flour |
| 2 | tablespoons light brown sugar |
| 2 | tablespoons granulated sugar |
| 1/4 | cup ( 1/2 stick) cold butter, cut into chunks |
2. Refrigerate until using.
FILLING
| 3 | cups (1 1/2 pints) fresh blueberries |
| 2 | cups sliced fresh strawberries |
| 1 | cup fresh raspberries |
| 1/2 | cup granulated sugar |
| 3 1/2 | tablespoons cornstarch |
| 1/2 | teaspoon finely grated lemon rind |
2. In a large bowl, combine the blueberries, strawberries, raspberries, sugar, cornstarch, and lemon rind. Transfer the filling to the pastry shell. Sprinkle with the crumb topping. Set on a rimmed baking sheet.
3. Bake in the lower third of the oven for 45 to 50 minutes or until the crust and crumb topping are golden brown and the fruit is bubbling. Check the pie near the end of baking; if the topping is browning too much, cover the pie loosely with foil. Transfer to a rack to cool. Adapted from Verrill Farm 
