Pie crust prep:

1. In a large bowl, mix flours & sea salt. Cut in butter with a pastry blender until the mixture has a cornmeal-like texture.
2. Sprinkle cold water, 1 tbsp. at a time into the flour mixture, tossing with a fork until dough begins to stick. You’ll know you have the right consistency when you can form a smooth ball. 
3. Wrap the dough ball with a plastic wrap & refrigerate for 30 minutes. Work on filling while you wait.

Filling:

1. Core apples & slice into small wedges. Place in a large bowl with sliced rhubarb & berries (you can choose mixed or one type of berry). Toss fruit with sugar, flour & spices. Set aside.

Back to pie crust:

1. Divide the chilled dough in half (if covering pie completely) and form two balls. Take 1/3 of Ball #2 and shift to Ball #1 – the latter will cover the bottom & sides of the pie plate while the former will be used to make a crisscrossed top.
2. Sprinkle work surface lightly with flour and flatten Ball #1 gently. Sprinkle the top of the dough with flour, as well as rolling pin (if needed). Roll the dough out enough to cover the bottom & sides of the pie plate.
3. Gently lift the rolled out dough and press lightly onto the bottom & sides of the pie plate. Add the filling to the pie shell.
4. Roll out Ball #2 into a rectangle and use a knife to cut into 1/2-inch strips. Carefully crisscross the strips; if the strips crack or break, use any extra dough to seal. Trim the strips off the edge of the pie plate if needed. Seal & flute the edges by pinching with your fingers or using the end of a fork or knife.
5. Preheat oven to 425 degrees F. Place pie in lower rack & bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for 30-40 min, until crust is slightly browned and fruit is tender.
6.  [Optional] Serve with ice cream if you wish!