Very Berry Pie

1 cup fresh strawberries, halved
2/3 cup white sugar
1/4 cup cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
2-3 tsp fresh lemon juice
cinnamon
1 recipe pastry for a 9 inch double crust pie (I used a pre-made crust instead!)

** Note: I personally used frozen berries. Just make sure you let them defrost for about half an hour before using them.
(Only takes about 20 minutes prep time and then 60 minutes cooking time)

In a large mixing bowl, stir together sugar,cornstarch and a splash of cinnamon. Add strawberries, raspberries, blueberries and lemon juice; gently toss until berries are coated.

 

 

Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. I personally made sure to sprinkle a little bit of the white sugar and cornstarch mixture on the crust before pouring the berries inside to help it from making the crust soggy.

 

 

Top with second crust, and seal and crimp the edge. The recipe didn't call for it, but I brushed on a egg and water mixture (1 egg + 1/4 cup water) over the top crust before placing it in the oven. It worked out perfectly :)

 

 

Place a foil trim over the crust to keep it from burning!

 

Bake at 375 degrees for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on wire rack.

and ...

Ta Da!

Plus, don't forget to add a scoop of vanilla ice cream for extra happiness !