pastry for double crust pie (I use Pillsbury)

BERRYBERRY FILLING:

1 1/2 cups sugar
4 tbsp. plus 1 1/2 tsp. cornstarch
3/4 cup cold water
3 tbsp. lemon juice
3 cups fresh blueberries
1 cup raspberries or strawberries
1 cup blackberries

Preheat oven to 400°F.

In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool.

Line a 9-inch pie plate with bottom crust. Add filling. Roll out remaining pastry; Top with a lattice or full crust. If using a full crust, cut slits in the top, brush with milk and sprinkle with sugar seal and flute edges. Cover edges loosely with foil.

Bake at 400°F for 10 minutes. Reduce heat to 350°F. Remove foil; bake at 350°F for 40 to 50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.

Makes 6 to 8 servings.

Submitted by: Janice