7CupsFresh or Frozen Berry Mix(Raspberry, Blackberry & Blueberry)
1CupSugar
1TablespoonLemon Juice
1/4CupCornstarch
2TablespoonsButter
1Plain Pie Pastry(2 Crust)
1Egg
1TablespoonHeavy Cream or Water
Turbinado SugarFor Sprinkling
Instructions
If using frozen berries, measure first and then thaw. Combine berries, sugar and lemon juice in a Dutch oven over medium heat. Simmer gently for 5 to 10 minutes, stirring occasionally. Stir gently to try to keep berries as intact as possible, though raspberries and blackberries are likely to disintegrate.
Combine cornstarch and about 1/2 cup of the berry juice in a small bowl and whisk until smooth. Slowly pour cornstarch mixture into berries and gently stir until thickened.
Remove from heat, add butter and mix until blended. Cool berry mixture to lukewarm.
Preheat oven to 400 degrees.
While berry mixture is cooling, make pie crust dough. Place in the refrigerator for at least 30 minutes.
Combine egg and heavy cream (or water if you don't have cream) and beat well. Roll out bottom crust and place in 9-inch pie plate. Brush with beaten egg mixture.
Fill pie crust with cooled berry mixture and finish pie with a lattice top. Brush crust with beaten egg mixture and sprinkle with Turbinado sugar.
Bake pie for 40 to 45 minutes until filling is hot a bubbling and pie crust is nicely browned. Cool before serving.
Notes
Costco has a premixed frozen triple berry blend that works great in this recipe.