Strawberry And Raspberry Pie With Lemon Short Crust

"Just in case you didn't notice, these days are all about pies&berries. Pie with lemon shortcrust filled with fresh strawberry+raspberry+vanilla sugar+raspberry jam (I add two tbs of starch, just To thicken the juices ) "
-- @sarah_fel

Lemon Shortcrust:
2 1/2 cups all purpose flour
1/2 cup of sugar
3/4 cup of butter
1 egg
Pinch of salt
Zest of 1 lemon

Strawberry Raspberry Filling:
3 cups fresh strawberries, quartered
1 cup fresh raspberries
2-3 Tbsp of vanilla sugar
2 Tbsp cornstarch
3 Tbsp of strawberry or raspberry jam

For the shortcrust, mix flour, sugar, salt, zest and add the cold butter. Use fingertips to rub the butter until mixture resembles coarse breadcrumbs with no large lumps of butter remaining. Work quickly so that it doesn't become greasy. Add the egg and bind the dough together. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

Alternative process: Use a food processor. Put the flour, sugar, butter, salt and zest in the food processor and pulse until the fat is rubbed into the flour. With the motor running, add the egg until the dough comes together. Add a bit of water, if needed, to bind. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.

For the filling, mix all of the filling ingredients together until well combined.

Preheat oven to 350˚F.

Roll out one pie crust and add it to pie plate. Add filling. Roll out remaining dough and add to top. Add decorative elements of choice. Trim edges and seal with tines of fork or by pinching with fingers.

Bake for about 30 minutes until crust is golden brown and filling has thickened.