Triple Berry Pie

Here is the recipe from the other night's "Dick's Pick's" Challenge.
I couldn't find a recipe to match the amount of berries that I had so I created this one as an inspiration from "Better Homes and Gardens"

Amelia's Triple Berry Pie:
Ingredients:
Filling:
2 Cups Fresh Blueberries*
2 Cups Fresh Raspberries*
1 Cup Fresh Blackberries*
2/3 Cup Sugar
1/3 Cup Flour
a bit of cinnamon if desired
Crust
***this is from better homes and gardens
2 1/4 cups all purpose flour
3/4 tsp salt
2/3 cup shortening
8-10 TBLS Cold Water

Filling Directions:
Combine Sugar and Flour in a bowl. Gently add berries and cinnamon. Transfer to pie dish. Top pie with remaining pastry and cut slits or designs into crust to vent. Brush with milk and sugar. Cover edge of pie with foil, and bake for 25 minutes at 375 degrees. Remove foil and bake another 25 minutes.

Pie Crust: recipe from Better Homes and Gardens

1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. 2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
3. On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.
4. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
5. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes. Makes 8 servings.