Ingredients

•   1 recipe Pastry for Double-Crust Pie (see recipe below)
• 5  cups total fresh or frozen strawberries, raspberries, and blueberries*
• 1  cup sugar
• 1/3  cup all-purpose flour
• 1  tablespoon lemon juice
• 1  tablespoon butter or margarine

Directions

1. Prepare pastry and divide in half. On a lightly floured surface, roll out one portion to fit a 9-inch pie plate. Ease into pie plate; trim even with edge.

2. Cut up any large strawberries. In a mixing bowl, stir together the sugar and flour; add berries and lemon juice, tossing berries to coat.

3. Transfer to crust-lined pie plate.

4. Dot berries with butter.

5. Roll out remaining dough to a 12-inch circle. Cut slits in crust. Place top on filling. Trim crust 1/2-inch beyond edge of plate.

6. Fold top crust under bottom pastry. Seal and crimp edge. Place pie on baking sheet to catch any drips.

7. Bake in a 375 degree F oven 50 minutes or until done; cool. Makes 8 servings.

Pastry for Double-Crust Pie: In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.

*Note: If you use frozen berries, toss them with the sugar and flour, then let stand for 45 minutes to partially thaw. Stir, then transfer them to the pie shell.