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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
pastry for single-crust pie (9 inches) |
3/4 cup(s) sugar |
1/4 cup(s) cornstarch |
2 cup(s) halved fresh strawberries |
1 1/2 cup(s) fresh raspberries |
1 cup(s) fresh blackberries |
1 cup(s) fresh blueberries |
1 tablespoon(s) lemon juice |
Directions:
1. • 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.
2. • 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.
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