Mixed berry pie

Ingredients

• Sugar

  White, granulated sugar

  1 cup or 200g

• Cornstarch

  ¼ cup or 32g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Blueberries

  Raw

  1 cup or 148g

• Raspberries

  Raw

  1 cup or 123g

• Strawberries

  Raw

  1 cup, whole or 144g

• Blackberries

  Raw

  1 cup or 144g

• Lemon juice

  Raw

  1 tbsp or 15g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Pillsbury pie crust

  pie crust

  1 container or 100g

Directions

1. 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.
2. 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.
3. 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.
4. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.