Blend flour, sugar, and salt together in mixer.

Once blended, add butter and mix until fine crumbles form.

Begin adding cold water while mixing to integrate evenly. When dense, packed crumbles have formed, stop the mixer. Pack dough together into a ball and cut in half (half the dough for base, other half for the top). Form each half into a disc.

Generously flour 2 pieces of plastic wrap, then wrap each piece of dough. Place the 2 discs into the refrigerator for at least 1 hour.

Remove dough from plastic and place on floured surface. Roll ⅛-inch thick or more for base of pie.

Place dough in pie pan. If using a glass pan do not grease, but for aluminum, ceramic or metal pans generously spray your pan before placing the dough into the pan. Then place in freezer.

Preheat oven to 375°F.

Place the blackberries, raspberries, strawberries, lemon juice, sugar and in a large bowl. Toss to coat; the tapioca starch should dissolve.

Spoon the mixture evenly into the dough-lined pie pan.

Use remaining half of chilled dough to make decorative top.

If desired, take a portion of dough and add natural food coloring for additional coloring and brightness to contrast the fruits. Chill and then roll.

Whether braiding dough or doing a traditional lattice, cut pieces of dough ½ inch or less for desired design.

Decorate top of pie.

Place in the freezer again for 10–15 minutes

Remove from freezer. Using a pastry brush apply an even coating of the beaten egg to dough.

Cover loosely with foil and place on middle rack of oven for 45–50 minutes.

Then, remove foil and place pie back in oven until filling is bubbling and solidifying throughout, 5–10 minutes.

Remove from oven.

Let chill and serve! We recommend a scoop of your favorite vanilla ice cream.