Ingredients
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1 3⁄4 c. Sugar
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4 T. Corn Starch
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3 c. Raspberries
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1 c. Boysenberries
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1 1⁄2 c. Blackberries
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1 1⁄2 c. Blueberries
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2 T. Butter
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10" pie shell (double) Pie Crust
Directions
Combine sugar and cornstarch and gently mix with berries. If using frozen berries, thaw, drain and increase cornstarch by 1-2 T. Let stand a few minutes then spoon into pie shell. Dot with butter. Cover with crust and make cuts to allow steam to escape. Bake at 450° for 25 minutes then reduce heat to 350° and bake 35 more minutes.
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