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  Butter; cold, in cubes
      6 tb Ice water; up to 8 tb

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar
    1/4 c  Corn starch
      1 ds Salt
    1/3 c  Water
    1/2 ts Ground cinnamon (optional)
      1 c  Fresh blueberries
      1 c  Fresh raspberries
      1 c  Fresh strawberries; halved
    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, corn starch, 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 @ 400°F/205°C.
  
  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 350°F/175°C; bake 45-50 minutes or until
  crust is golden brown and filling is bubbly. Cool on a wire rack.
  
  Recipe by Val Goodrich, Philadelphia, PA
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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