Mixed Berry Sheet Pan Pie

STEP 1

Heat oven to 400°F.

STEP 2

Combine 2 1/2 cups flour, 2 tablespoons sugar and 1/2 teaspoon salt in large bowl. Cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 9 tablespoons or enough water with fork just until flour is moistened.

STEP 3

Roll out dough on lightly floured surface into 19x14-inch rectangle. Place onto bottom of ungreased 15x10x1-inch baking pan, pressing firmly against bottom and sides. Refrigerate.

STEP 4

Place fruit and orange zest in medium bowl. Stir together sugar and cornstarch in small bowl. Add sugar mixture to berries; toss to coat. Set aside.

STEP 5

Combine remaining 2 1/2 cups flour, 2 tablespoons sugar and 1/2 teaspoon salt in large bowl. Cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 9 tablespoons or enough water with fork just until flour is moistened. Roll dough into 17x12-inch rectangle. Cut rectangle into 12 (1 1/2-inch-thick) diagonal strips with sharp knife or pastry wheel.

STEP 6

Pour filling into refrigerated crust. Place 6 strips diagonally across filling in pie pan, 1 inch apart (use every other strip for the right length). Place remaining 6 strips at right angles, 1 inch apart, to strips already in place to create lattice. Trim strips.

STEP 7

Fold trimmed edge of bottom crust over strips, building up an edge. Seal, crimp or flute edge. Brush strips with beaten egg; sprinkle with sugar. Bake 38-42 minutes or until crust is browned and filling is bubbly. Let cool slightly before serving.

STEP 8

Serve with vanilla ice cream, if desired.