MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mixed Berry Pie
Categories: Pies, Pastry, Fruits, Citrus
Yield: 6 servings

2 1/2 c A-P flour
1/4 ts Salt
1 c Cold butter; in cubes
6 tb (to 8 tb) ice water

MMMMM--------------------------FILLING-------------------------------
1 c Sugar
1/4 c Cornstarch
ds Salt
1/3 c Water
1/2 ts Ground cinnamon, optional
1 c Fresh blueberries
1 c Fresh raspberries
1 c Halved fresh strawberries
3/4 c Fresh blackberries
1 tb Lemon juice
2 tb Butter

In a large bowl, mix flour and salt; cut in butter until
crumbly. Gradually add ice water, tossing with a fork
until dough holds together when pressed. Divide dough
into 2 portions so that 1 is slightly larger than the
other. Shape each into a disk. Cover and refrigerate 1
hour or overnight.

For filling, in a large saucepan, whisk sugar,
cornstarch, salt, water and, if desired, cinnamon until
smooth; add blueberries. Bring to a boil; cook and stir
2 minutes or until thickened. Cool slightly.

Set oven @ 400ºF/205ºC.

Gently fold raspberries, strawberries, blackberries and
lemon juice into blueberry mixture. On a lightly floured
surface, roll out larger portion of dough into a 1/8"
thick circle; transfer to a 9" pie plate. Trim crust to
1/2" beyond rim of plate. Add filling; dot with butter.

Roll remaining dough into a 1/8" thick circle; cut into
1/2" wide strips. Arrange over filling in a lattice
pattern. Trim and seal strips to edge of bottom crust;
flute edge. Bake 10 minutes.

Reduce oven setting to 350ºF/175ºC; bake 45-50 minutes
or until crust is golden brown and filling is bubbly.
Cool on a wire rack.

Val Goodrich, Philadelphia, PA

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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