Step 1

Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and half the butter and pulse until just incorporated. Add the remaining butter and pulse a few times until pea-size pieces form. Drizzle in the cider vinegar and 6 tablespoons ice water; pulse just to incorporate. The dough should be crumbly but hold together when squeezed; if it doesn’t, add up to 2 more tablespoons water, 1 teaspoon at a time. Turn out the dough onto a sheet of plastic wrap. Gather the dough together, pressing and kneading a few times to combine. Wrap and press into an 8-inch square. Refrigerate at least 1 hour and up to overnight.

Step 2

Make the topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Add the butter and work it into the flour mixture with your fingers until crumbs form. Refrigerate until ready to use.

Step 3

Preheat the oven to 400° with a baking sheet on the middle rack. Roll out the dough on a lightly floured surface into a 13-by-18-inch rectangle. (If the dough is too soft, refrigerate 10 to 20 minutes before continuing.) Ease into a 10-by-15-inch jelly roll pan or rimmed baking sheet; trim the excess dough so the edges are even. Refrigerate the crust until ready to fill.

Step 4

Make the filling: Combine the cherries, blueberries, strawberries, granulated sugar, vanilla and balsamic vinegar in a large bowl; toss until the sugar starts to dissolve. Set aside until slightly juicy, 15 to 20 minutes. Add the cornstarch, pepper, cinnamon and salt and toss until the cornstarch dissolves.

Step 5

Spread the filling in the chilled crust. Sprinkle the crumb topping all over the filling so it’s evenly distributed. Set the pie on the hot baking sheet in the oven and bake until the edges and topping are deep golden brown and the filling is bubbling and thickened, about 1 hour. Transfer to a rack and let cool completely.