Berry pie

Ingredients

• 2-1/2 cups all-purpose flour


• 1/4 teaspoon salt


• 1 cup cold butter, cubed


• 6 to 8 tablespoons ice water


• FILLING:

1 cup sugar

1/4 cup cornstarch

Dash salt

1/3 cup water

1/2 teaspoon ground cinnamon, optional

1 cup fresh blueberries

1 cup fresh raspberries

1 cup halved fresh strawberries

3/4 cup fresh blackberries

1 tablespoon lemon juice

2 tablespoons butter

Directions

• 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 two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.


• For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.


• Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.


• Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.


• Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.