Name: Cranberry Pie
Yield: 8 Servings
Ingredients: 3 tablespoons granulated sugar; 1½ teaspoon kosher salt; 3 cups all-purpose flour plus more for dusting; 12 tablespoons (1½ sticks) chilled unsalted butter, cut into pieces; ¼ cup chilled vegetable shortening, cut into pieces; 2 large egg yolks; 1 teaspoon apple cider vinegar; 12 ounces fresh (or frozen, thawed) cranberries, chopped; 8 ounces fresh (or frozen, thawed) blueberries; 8 ounces fresh (or frozen, thawed) raspberries; 1 cup granulated sugar; 1 teaspoon finely grated lemon zest; 1 teaspoon finely grated orange zest; ¼ cup fresh lemon juice; 3 tablespoons cornstarch; ¼ teaspoon kosher salt; 3 tablespoons all-purpose flour plus more for dusting; 1 large egg, beaten to blend; 2 tablespoons raw sugar or granulated sugar

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This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

Recipe notes