Mixed Berry Pie

Ingredients

Directions

1. Make the pastry.

   Mix the flour and salt, then cut in the butter until crumbly. Add the ice water gradually, tossing with a fork, until the dough holds together when pressed. Shape into two discs, one slightly larger, wrap and chill for 1 hour or overnight.

2. Cook the blueberry filling.

   Stir the cornstarch, salt, water and cinnamon (if using) in a large saucepan until smooth, then add the blueberries. Bring to a boil and cook, stirring, for 2 minutes until thickened. Let cool slightly.

3. Preheat oven to 400°F (205°C).

   Gently fold the raspberries, strawberries, blackberries and lemon juice into the blueberry mixture.

4. Line the pie plate.

   Roll the larger disc on a lightly floured surface into a ⅛-inch-thick circle and fit it into a 9-inch pie plate, trimming it to ½ inch beyond the rim. Add the filling and dot with the butter.

5. Add the lattice.

   Roll the remaining dough ⅛ inch thick and cut it into ½-inch strips. Weave them over the filling, then trim, seal to the bottom crust and flute the edge.

6. Bake.

   Bake for 10 minutes, then lower the oven to 350°F (175°C) and bake 45 to 50 minutes more, until the crust is golden and the filling bubbles. Cool on a wire rack.