Jumbled Berry Pie

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Jumbled Berry Pie

 

pie pastry dough for 2 crust

3 cups blueberries

1/3 cup cornstarch

1/4 cup lemon juice

1/8 teaspoon cinnamon

1/4 cup half and half

3 cups blackberries

2 1/2 cups raspberries

1 1/2 cups sugar

1/8 teaspoon nutmeg

1 tablespoon unsalted butter, in bits

ice cream as accompaniment

 

Roll out half the dough 1/8 inch thick on a lightly

floured surface, fit it into a 9 inch deep dish pie

plate and trim edge, leaving a 1/2 inch overhang.

Chill the shell while making the filling. In a large

bowl, toss together the berries, cornstarch, 1 1/2

cups sugar, lemon juice, nutmeg, and cinnamon until

combined well.

Mound the filling in the shell and dot with butter.

Roll out remaining dough into a 13 to 14 inch round on

a lightly floured surface. Drape it over the filling

and trim, leaving a 1 inch overhang. Fold the overhang

under the bottom crust, pressing the edge to seal it.

Crimp the edge decoratively.

Brush the crust with half & half, make slits in the

top crust and sprinkle with sugar.

Bake on a large cookie sheet in a preheated 425 degree

oven for 20 minutes. Reduce heat to 375F and bake for

35 to 40 minutes more or until crust is golden and

filling is bubbling.

Serve with ice cream.

serves 6.

 

 

 

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