Ingredients Jump to Instructions ↓

  1. 4 1/2 tablespoons ice water

  2. 1 large egg yolk

  3. 2 1/4 cups all purpose flour

  4. 1/3 cup old-fashioned oats

  5. 1/4 cup (packed) golden brown sugar

  6. 1 tablespoon grated lemon peel

  7. 1/2 teaspoon salt

  8. 1/2 cup (1 stick) chilled unsalted butter, cut into pieces

  9. 1/4 cup chilled vegetable shortening, cut into pieces

  10. 1 cup plus 1 tablespoon sugar

  11. 2 1/2 tablespoons cornstarch

  12. 2 teaspoons grated orange peel

  13. 1/4 teaspoon ground nutmeg

  14. 1 3/4 cups fresh raspberries

  15. 1 1/2 cups fresh blueberries

  16. 3/4 cup fresh blackberries

  17. 1/4 cup blueberry preserves

  18. 1 egg, beaten to blend (for glaze)

Instructions Jump to Ingredients ↑

  1. Make crust:

  2. Whisk 4 1/2 tablespoons ice water and yolk in small bowl to blend. Blend flour, oats, brown sugar, lemon peel and salt in processor 30 seconds. Add butter and shortening and process until coarse meal forms. Add yolk mixture and process using on/off turns until moist clumps form. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour or up to 1 day. Let soften slightly at room temperature before rolling. Preheat oven to 375°F. Roll out larger dough disk on floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under, forming double-thick rim. Crimp, forming high-standing rim. Freeze 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Continue to bake until crust is set and looks dry, about 8 minutes. Cool to room temperature. Maintain oven temperature. Roll out remaining dough disk on floured surface to 12-inch round. Cut into 1/2-inch-wide strips. Make filling:

  3. Mix 1 cup sugar, cornstarch, orange peel and nutmeg in large bowl. Add all berries and preserves and toss to blend. Mound filling in crust. Place dough strips atop pie, forming lattice; trim excess. Gently press strip ends to crust. Brush lattice with glaze. Sprinkle with 1 tablespoon sugar. Place pie on baking sheet. Bake until crust is golden brown and filling bubbles thickly in center, covering edges with foil collar if browning too quickly, about 1 hour 15 minutes. Cool on rack. Serve lukewarm or at room temperature edges with aluminum foil collar if browning too quickly, about 1 hour 15 minutes. Transfer pie to rack and cool. Serve pie lukewarm or at room temperature.


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