Berry Patch Pie

[nverland]

Berry Patch Pie

Ingredients

Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/4 cup cornstarch
2 cups halved fresh strawberries
1-1/2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 tablespoon lemon juice

Directions

On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie
plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
Line unpricked pastry with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer
or until golden brown. Cool on a wire rack.
Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in
berries and lemon juice. Cook, stirring occasionally, over medium
heat until mixture just comes to a boil; pour into prepared crust.
Cool completely on a wire rack. Yield: 8 servings.