Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Strawberries
3/4 cup Sugar
3 tablespoons Cornstarch
2 cups Red raspberries
1 1/2 cups Blueberries
Pie pastry
* berries can be fresh or frozen.
PARTIALLY thaw the strawberries, if frozen. DO NOT DRAIN. Cut
strawberries in half. In a large mixing bowl, stir together the flour
and cornstarch. Add strawberries and their juice, fresh or frozen
raspberries and fresh or frozen blueberries. Gently toss till berries
are coated. If using frozen berries, let it stand for 15 to 30
minutes or until fruit is partially thawed but still icy. Prepare and
roll out pastry for a lattice-top pie. Line a 9-inch pie plate with
1/2 of the pastry. Stir berries; transfer to the pastry-lined pie
plate. Trim the pastry to 1/2 inch beyond the edge of the plate. Top
with lattice crust. Seal and crimp the edges. To prevent
overbrowning, cover the edge of the pie with foil . Preheat oven to
375 F. Bake for 25 minutes (for fresh fruit); 50 minutes (for frozen
fruit). Remove foil. Bake for 20-25 minutes more (for fresh fruit);
20-30 minutes (for frozen fruit) or until the top is golden and
juices are bubbly. Cool on wire rack.
