1c strawberries 2/3 c. sugar
2 c raspberries 1/4 c. cornstarch
1 1/2 c blueberries 1 tsp lemon juice
9 inch double crust pie pastry
Clean the berries and let dry on towels. Mix sugar and cornstarch together. Gently toss berries with the mixture until well coated. Line a 9 inch pie plate with half of pastry. Transfer berry mixture to this crust lined pie plate. Top with second crust, and seal and crimp the edges. I brushed an egg wash (egg whites and bit of water) on top of crust and sprinkled with sugar before baking. I always "flute" (is that the right word ladies) the crust with a few small slits. This pie will bake for 45 minutes. To prevent crust from overbrowning, cover edges with foil for first 25 minutes of baking then remove for remaining 20 minutes. Add cool whip or vanilla ice cream to serve! Enjoy. Have a great week my friends.
