Triple Berry Pie

4 tablespoons cornstarch (plus 1-1/2 teaspoons)
3/4 cup Coldwater
3 tablespoons Lemon juice
3 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
Pastry (for double-crust pie)
1 1/2 cup Sugar

Combine sugar and cornstarch in a saucepan. 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 degrees for 10 min. Reduce heat to 350 degrees. Remove foil; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.

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