Triple Berry Pie
by
Nancy Leckrone Kinzy
When I think of the holidays, I think of pies! I am always invited to be the pie baker.
If you are short on one of the berries, just make up the amount with one of the others or cut up strawberries.
Make 2 crusts or purchase rolls of Pillsbury in the refrigerator section.
FILLING
• 1 cup sugar
• 1/4 cup cornstarch or quick cooking tapioca
• Dash salt
• 1/3 cup water
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup halved fresh strawberries
• 3/4 cup fresh blackberries
• 1 tablespoon lemon juice
• 2 tablespoons butter
For filling, in a large saucepan, whisk sugar, cornstarch or tapioca, salt, and water until smooth; add blueberries.
Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
Preheat oven to 400°
Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture.
On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle;
transfer to a 9-in. pie plate.
Trim pastry to 1/2 in. beyond rim of plate.
Add filling; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle. Arrange over filling and crimp edge.
Bake 10 minutes.
Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly
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