Jumbleberry pie

6 servings

Ingredients

Quantity Ingredient
Pie pastry dough for 2 crust
3 cups Blueberries
⅓ cup Cornstarch
¼ cup Lemon juice
⅛ teaspoon Cinnamon
¼ cup Half&half
3 cups Blackberries
2½ cup Raspberries
1½ cup Sugar
⅛ teaspoon Nutmeg
1 tablespoon Unsalted butter, in bits
Ice cream as accompaniment

Directions

Roll out half the dough ⅛ inch thick on a lightly floured surface, fit it into a 9 inch deep dish pie plate and trim edge, leaving a ½ inch overhang. Chill the shell while making the filling. In a large bowl, toss together the berries, cornstarch, 1½ cups sugar, lemon juice, nutmeg, and cinnamon until combined well. Mound the filling in the shell and dot with butter. Roll out remaining dough into a 13 ~ 14 inch round on a lightly floured surface. Drape it over the filling and trim, leaving a 1 inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it. Crimp the edge decoratively. Brush the crust with h&h, make slits in the top crust and sprinkle with sugar. Bake on a large cookie sheet in a preheated 425f oven for 20 minutes. Reduce heat to 375f and bake for 35 - 40 minutes more or until crust is golden and filling is bubbling. Serve with ice cream.

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