Jumbleberry Pie

Name: Jumbleberry Pie
Ingredients: pie crust for two-crust pie; *3 c. blackberries, rinsed; *3 c. blueberries, rinsed; *2 1/2 c. raspberries or boysenberries; 1/3 c. cornstarch; 1 1/2 c. sugar; 1/8 tsp. nutmeg; 1/8 tsp. cinnamon; 1/4 c. fresh lemon juice

9 ingredients

6 steps

Ingredients

pie crust for two-crust pie
*3 c. blackberries, rinsed
*3 c. blueberries, rinsed
*2 1/2 c. raspberries or boysenberries
1/3 c. cornstarch
1 1/2 c. sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/4 c. fresh lemon juice

Directions

1

Roll out half the dough 1/8 inch thick on lightly floured surface.
2

Fit into 9-inch deep dish pie plate, leaving 1/2 inch overhang.
3

In large bowl, toss together berries, cornstarch, sugar, lemon juice, nutmeg and cinnamon until mixture is well combined and place in pie crust.
4

Roll out remaining dough.
5

You can lay crust in lattice formation over top of pie.
6

Bake pie on baking sheet at 425° for 20 minutes, reduce heat to 375° and bake pie for 35 to 40 minutes more.

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