1 large egg lightly beaten, to be used as an egg wash

Granulated sugar for sprinkling

Preheat the oven to 400° Fahrenheit.

In a food processor, pulse 2 ½ cups of the flour, 2 tablespoons of the sugar, and ½ teaspoon salt until well blended.

Add 2 sticks of the cubed butter into the flour mixture and pulse until the butter becomes pea-sized pieces.

Add 1 tablespoon of the apple cider vinegar along with ½ cup of the ice water. Pulse until the mixture forms a loose dough. Add up to another 2 tablespoons of ice water, if the dough is too dry. Feel the dough again, and if it’s still crumbly keep adding water by the teaspoonful until it comes together.

Remove the dough from the food processor and place it on a lightly floured work surface. Shape the dough into a rectangle.

In the same food processor, repeat steps 2-5 for the top crust. Wrap the top crust in plastic wrap and place it in the refrigerator until needed.

Using a floured rolling pin, roll the dough into an approximate 18 x 13” rectangle.

Lightly spray a 15 1/2 x 10 x 1” sheet pan with nonstick cooking spray.

Gently fit the pastry rectangle into the bottom and up the sides of the prepared pan. If dough cracks, just press it back together with your fingers.

Using a small, sharp knife, trim any excess dough.

Set aside. If the kitchen is too warm, place the sheet pan in the refrigerator.

Remove the wrapped dough from the refrigerator and using a floured rolling pin, roll the dough into an approximate 18 x 13” rectangle.

Cut the rectangle into 12 strips going diagonally using a pastry wheel or pizza cutter. For interest, the strips can be different widths if desired. Leave on work surface until ready to use.

In a large bowl using a large, slotted spoon, gently combine all the berries and blend well.

Add the cornstarch and mix until each berry is lightly coated.

Add the raspberry preserves and gently blend into the mixture.

Gently pour the fruit filling into the bottom crust spreading evenly.

Using a pastry brush, lightly coat the edges of the dough with egg wash.

Place 6 dough strips diagonally, evenly spaced, across the filling, approximately 1 inch apart.

Place the remaining 6 strips crosswise over the strips already in place. This will create a lattice.

Using a small knife, trim the edges of the dough strips until they are flush with the bottom crust.

Gently press the top strips and bottom edges of the crust together and crimp as desired.

Using a pastry brush, egg wash the top of the lattice strips and edges of dough.

Sprinkle the entire pie generously with granulated sugar.

Bake for approximately 40-45 minutes until crust is nice and brown and filling is bubbly.