Mixed Berry Pie

Anthony and Tara Shaw


3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh berries (3 cups blueberries, 1 cup strawberries, 1 cup raspberries/blackberries - NOTE: reserve 1 cup blueberries)
1 tablespoon lemon juice
1 pie crust (9 inches), baked


In a saucepan over medium heat, combine sugar, cornstarch, salt, and water until smooth. Add all but 1 cup of blueberries. Bring to boil; cook and stir for 2 minutes or until thick and bubbly. Remove from heat. Add lemon juice and remaining berries. Cool. Pour into pastry shell.

Refrigerate until serving.