THREE BERRY PIE

Double pie crusts

1 cup fresh strawberries, halved

2 cups fresh raspberries

1-1/2 cups fresh blueberries

      (can sub 4-4.5 cups frozen berries)

¾ cup white sugar

1/3 cup cornstarch

Line a pie pan with one crust.

1. In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.

2. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.

3. Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.

4. Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.

5. Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.