Triple Berry “Rose” Pie

Directions

1. 1
   ["In a large pot, toss the strawberries, blueberries, raspberries, and lemon juice to combine. In a small bowl, stir the sugar and flour together, then sprinkle it over the berries in the pot and gently stir to combine.", "Heat the mixture over medium heat until the berries begin to break down and the mixture comes to a simmer. Simmer for 3-4 minutes, or until the mixture thickens. Cool completely.", ". Lightly flour the work surface. Roll out half of the dough into a circle 1/4 inch thick. To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2 inch overhang all around. Chill in the refrigerator for 20 to 30 minutes, or freeze for 5 to 10 minutes.", "Tuck the excess dough under at the edges, pressing lightly to help \"seal\"" the dough to the outer rim of the pie pan. Return the dough to the refrigerator for 20 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired (I used a fork to keep it simple).""