Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1/4 cup cornstarch

  3. 1/2 teaspoon ground cinnamon, optional Dash salt

  4. 1/3 cup water

  5. 1 cup fresh blueberries Pastry for a double-crust pie (9 inches)

  6. 1 cup halved fresh strawberries

  7. 1 cup fresh raspberries

  8. 3/4 cup fresh blackberries

  9. 1 tablespoon lemon juice

  10. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the sugar, cornstarch, cinnamon if desired, salt and water until smooth; add the blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.


Send feedback