Breakaway from traditional holiday pie with a this berry-filled treat. Plus it's full of antioxidants, which makes us feel better about having one, or two, slices after dinner.

Triple-Berry Pie

Prepare Whole Wheat Pastry: Stir together all-purpose and whole wheat flours and salt in a large bowl. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push the moistened dough to the side of the bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather dough into a ball, kneading gently, until it holds together. 

Preheat oven to 400 degrees. Roll out Whole Wheat Pastry. Line a 9-inch pie plate with pastry circle and trim. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Line pastry with double thickness of foil. Bake for 8 minutes on the lowest rack of the oven. Remove foil. Bake for 10 to 15 minutes more until golden and cooked through. Cool on a wire cooling rack.

Combine sugar and cornstarch in a large saucepan. Stir in water and lemon zest and juice; combine well. Stir in 2 cups blueberries and 2 cups blackberries. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Remove from heat. Stir in 1 cup raspberries, 1/2 cup blueberries, and 1/2 cup blackberries. Transfer fruit filling to the cooled pie shell. Pile remaining 1-1/2 cups blueberries and 1-1/2 cups black berries on top. Cover and refrigerate 2 hours before serving. Dust with powdered sugar, if desired, just before serving. 