Description
I love summer fruits, and i love pies. The problem is always choosing which kind to make. This recipe marries strawberries, blueberries, raspberries and blackberries for a winning combination. It is equally great served warm out of the oven with a scoop of vanilla ice cream, or icy cold out of the refrigerator. And, best of all, it is simple to make.
Ingredients
- Double Crust Pie Crust
- Strawberries
- Blueberries
- Raspberries
- Blackberry
- Sugar
- Flour
- Cinnamon
- Lemon Juice
Instructions
- Preheat oven to 375 degrees
- Ease bottom crust in 9-inch pie pan
- In a large mixing bowl, combine the sugar, flour, and cinnamon
- Stir in berries and lemon juice
- Gently toss berries until coated
- Transfer berry mixture to the pastry-lined pie plate
- Trim bottom pastry to edge of pie plate
- Place top frust on filling and fold edge under bottom pastry
- Flute edge as desired
- Prick with fork for steam vents
- Bake for 50-55 minutes, or until top is golden filling is bubbling
- Cool on wire rack