Three-berry pie

Three-berry pie

-¾ cup sugar

-¼ cup cornstarch

-½ teaspoon cinnamon

-1½ cups halved hulled fresh strawberries

-2½ cups blueberries, fresh or quick frozen

-2 cups raspberries, fresh or quick frozen

In a large bowl, stir together the sugar, cornstarch and cinnamon.

Add the strawberries and blueberries and toss until they are coated evenly.

If using frozen berries, let the mixture stand until the berries are partially thawed and render their juices.

Add the raspberries, stirring very gently to combine.

Line a 9-inch pie plate with the bottom crust and mound the fruit filling into it.

Trim the bottom crust to a ½-inch overhang.

Arrange the top crust over the fruits, patting the crust gently with your hands.

Leave a 1-inch edge, fold the top crust under the edge of the bottom crust and flute the edges decoratively.

With a sharp knife, make 5 or 6 steam vents, each ¾-inch long, around the center of the top crust.

Bake in the oven 350*F for 1 hour.

The pie is done when the pastry is golden brown and the juices are bubbling.

Bon Appétit