Lightly butter a baking sheet with butter and set aside.: When you prepare the baking surface you set the stage for even heat and easy transfer, and the faint scent of butter warming in the oven is already comforting. Pay attention to the way the butter melts and leaves a thin sheen, it should not pool into droplets. A common mistake is using too much butter, which can cause smoking or excess oil around the crust during baking; use just enough to coat.
Prepare pie crust recipe according to the recipe instructions, through rolling of the pie dough. Once the pie dough has been rolled to 1/8-inch thickness, place onto the prepared baking sheet. Refrigerate for 15 to 30 minutes.: Chilling the rolled dough firms the pie crust , helping it keep shape when filled, and you will notice a cold firmness that makes folding easier. The rolling process should leave a faint floured surface and a uniform thickness, which bakes into even crispness. If the dough becomes too soft while you work, refrigerate briefly instead of forcing it, because warm dough will shrink and distort in the oven.
Preheat the oven to 425º F.: A well preheated oven creates that rapid initial oven spring that helps the crust puff and brown, and you can often hear a faint hiss as moisture leaves the dough. Set your oven early and verify the temperature with an oven thermometer if you can, ovens vary. A common error is underestimating how long the oven takes to reach 425º F, which can affect the crust color and texture.
Stir together the strawberries, blueberries, blackberries, and honey. Remove the pie dough from the refrigerator and spoon the berries into the center of the prepared pie dough. Turn the edges up from the sides and onto the berries.: Mixing the strawberries , blueberries , blackberries , and honey allows the flavors to mingle, and you will see juices begin to glisten on the fruit as the honey coats each piece. When you fold the edges of the chilled crust over the fruit, look for a neat, rustic pleat and a balance where enough filling is exposed to bubble but the crust still encloses the center. Be mindful not to overfill, as excess juice can cause leaking; if the filling seems very wet, drain a little before assembling.
Place into the preheated oven and bake until the crust is lightly golden brown, about 30 minutes. Remove from the oven and allow to rest about 5 minutes before transferring to a serving plate or stand.: While baking you will notice the aroma of warm honey and fruit intensifying, and the crust should turn a warm golden tone with darker spots where sugar caramelizes. The filling will bubble and thicken, and the sound is a soft susurration as steam escapes. Resting after baking is crucial so the juices set slightly, preventing a runny center when sliced. Avoid slicing too soon, since cutting while piping hot can result in a loose filling; patience yields cleaner slices and better texture.
