Spring Multi-Berry Pie

I have been wanting to make this multi-berry pie for a week, and I've finally got around to it.  I added blackberries, raspberries, strawberries, and blueberries.  Some of the berries had been from my garden, some I purchased and froze, some I bought last summer (60 pounds of wild Maine blueberries) and froze and some I bought this weekend at the market.

For the filling I used 1 cup of raspberries, 2 cups of blueberries, 1 1/2 cups strawberries, 1 1/2 cups blackberries.  I topped it with 1/2 cup of sugar*, and then sprinkled 1/4 teaspoon cinnamon, 1 tablespoon of flour and 2 pats of butter cut up and placed around the top.
  
If you look close you can see the big bunny on the pie to celebrate Spring!  I love to decorate the tops of my pies to give them a little character.  Would you like a slice?

My husband loves his dessert and now I'm enjoying them as well - too much though!  LOL!  I didn't grow up having dessert each evening, but my husband did.  I think the difference was he was his mothers only child, and I am one of seven!  Therefore, my mom would have been baking a cake every day to feed nine people dessert after making dinner for us each evening! 

The pie came out of the oven at 10:20 last evening! I have to tell you, my home smelled fantastic!

I used Ina's perfect pie crust recipe (sorry nana) which was really easy to make in the food processor, and super easy to roll out.  The recipe is below.

Ingredients

12 tablespoons very cold unsalted butter*
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 -8 tablespoons ice water (about 1/2 cup)

Directions

1 Dice the butter and return it to the refrigerator while you prepare the flour mixture.
2 Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
3 Add the butter and shortening.
4 Pulse 8 to 12 times, until the butter is the size of peas.
5 With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
6 Dump out on a floured board and roll into a ball.
7 Wrap in plastic wrap and refrigerate for 30 minutes.
8 Cut the dough in half.
9 Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
10 Fold the dough in half, place in a pie pan, and unfold to fit the pan.
11 Repeat with the top crust.
12 **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
13 ***Cook time does not include 30 minute refrigeration time.

Serve with ice cream or whipped cream!

My substitution notes

* I did not use sugar in an effort to reduce calories. It's really tart, but I enjoy a tart pie.

**I used Smart Balance butter sticks to reduce fat and calories.