Triple Berry Pie is so good, a definitely good dessert to try, it uses vodka instead of water which makes it irresistible!
For the Crust:
2 1/2cupsunbleached all-purpose flour, divided
12tablespoonscold unsalted butter, 1 1/2 sticks, cut into 1/4-inch slices
1/2cupchilled solid vegetable shortening, cut into 4 pieces (I use butter flavor)
1large egg, lightly beaten with 1 teaspoon water
For the Three Berry Filling:
1Granny Smith apple, peeled and grated on large holes of box grater
2teaspoonsjuice from 1 lemon
2tablespoonsquick-cooking tapioca, ground
2tablespoonsunsalted butter, cut into 1/4-inch pieces
For The Pie Dough: In the bowl of a food processor fitted with the metal blade, process 1 1/2 cups flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 pulses. Transfer mixture into medium bowl.
Sprinkle vodka and water over mixture. Using a folding motion, use a rubber spatula to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Remove 1 disk of dough from refrigerator and roll out on floured work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
For The Filling, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 1 cup of raspberries, 1 cup of blueberries and 1 cup blackberries in a medium saucepan and set over medium heat. Using a potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
Roll out the second pie dough disk into a 12-inch round. With pastry wheel, cut the dough into 12 strips 3/4 inch wide. Place 6 strips horizontally across the top of the pie at 1 inch intervals. Weave in 6 vertical strips. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.
Unthawed frozen berries will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes.
Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons.
Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.