Ingredients
1-1/2 cups sugar4 tablespoons plus 1-1/2 teaspoons cornstarch3/4 cup cold water3 tablespoons lemon juice3 cups fresh blueberries1 cup fresh raspberries1 cup fresh blackberriesPastry for double-crust pie (9 inches)
Preparation
In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool.
Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 400° for 10 minutes Reduce heat to 350°. Remove foil; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.
