Courtesy of Marcia's Pies
March/April 2010
- 2 9-inch pie crusts, unbaked
- 5 cups mixed berries (blueberries, blackberries, and raspberries when possible, though any combination works)
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 teaspoon cinnamon
- 1 teaspoon lemon juice
- 2 tablespoons butter
Gently mix berries in bowl with sugar, flour, cinnamon, and lemon juice.
Roll out one crust and place in pie pan, leaving about 3/4 inch hanging over edge.
Pour berries into dough-lined pie pan.
Cut butter into small pieces, and dot top of berries with them.
Roll out second crust and cut decorative slits in it. Place crust over berries in pie pan, again leaving about 3/4 inch of dough hanging over the edge. Fold top dough over bottom dough, tuck both under together, and press fold against pie pan's edge. Flute crust's edge with your fingers.
Bake at 350 for 45 to 60 minutes, or until crust is golden and berry juice bubbles up through slits.
