Crust:
2 1/2 cups (325 grams) all-purpose flour
1 teaspoon kosher salt
1 cup very cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons ice water
In a bowl, mix together flour and salt. Add a dash of sugar into it as an option. Keep your
butter cubes in the fridge until ready to use. Cut butter into flour until it resembles pea sized
crumbs. Add your ice water into the dough one tablespoon at a time and stir with a spatula,
pressing the dough together until it forms a ball. Don’t over work it. Makes 2 crusts. When
ready to bake, roll each half of the dough out into 2 circles on a lightly floured surface. Use
one in the bottom of the pie plate, prick the bottom with a fork a few times, and put into the
fridge while you mix the filling. Cut the other crust into strips for a lattice top.

Filling:
2 cups blueberries
I cup sliced strawberries
1 cup raspberries
1 cup blackberries
¼ cup cornstarch
2/3 cup sugar
dash of salt
teaspoon of cinnamon
2 teaspoons of lemon juice

Directions:

Mix all ingredients in a bowl. Let sit for 15 – 30 mins to settle. Pour into crust. Use the strips
of the second crust to make a lattice top. Pinch top crust around the sides with the bottom
crust to seal. Brush the top with milk and sprinkle with a little bit of sugar. Bake at 375 for
50 – 55 mins. Serve with homemade whip cream and enjoy!