Mixed Berry Pie

2/3 c. shortening

2 c. flour1 tsp. salt5 tbs. cold water3/4 c. white sugar1/3 c. flour1/2 tsp. cinnamon4 c. fresh blueberries1 1/2 c. fresh blackberries1 c. fresh raspberries1 tbs. lemon juice2 tbs. butterCut shortening into 2 c. flour and salt until particles are the size of small peas. Sprinkle in water 1 tbs. at a time until flour is moistened. Divide in half and form into 2 balls. Roll each half out onto a lightly floured board. Place one crust in a 9-inch pie dish.Mix sugar, 1/3 c. flour, and cinnamon. Stir in berries to coat. Turn filling into pastry-lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.

Bake at 425F for 35 to 45 minutes. Cover edges with foil to prevent burning. Remove foil for last 12 minutes of baking. Allow to cool before slicing.

(adapted from Allrecipes)