⅓cupshorteningchilled (I use butter-flavored shortening)
3tablespoonsice water
Filling
4cupsstrawberriesstemmed and halved
1cupblueberries
2cupblackberries
⅔cupsugar
3tablespoonscornstarch
1tablespoonlemon juice
1tablespoonbutter
Instructions
Pie Crust
Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal.
Gradually add water 1 tablespoon at a time mixing with a fork. Use your hands to form into a round disk, and wrap in plastic wrap. Chill for at least 30 minutes.
Remove from plastic wrap and roll the pie crust out in a circle 2-inches wider than your pie plate. Fit the dough into your pie plate and flute the edges. Prick the bottom and sides of unbaked pie dough with a fork to prevent it from puffing up or rising.
Bake unfilled pie crust at 425º for 10-15 minutes or until edges and bottom are golden brown.
Filling
Put 1 cup strawberries and 1 cup blueberries in blender jar and pulse until berries are crushed.
In a medium saucepan, combined sugar and cornstarch. Add crushed berries. Cook over medium heat until mixture comes to a boil and thickens. (You want it very thick.) Remove from heat and add lemon juice and butter. Cool.
Add remaining berries to cooled glaze and spoon in to a baked cooled pie shell. Refrigerate until ready to serve. (The juice from the berries will gradually thin the filling, so it's best eaten within an hour or two.)