Quadruple Berry Pie

Directions

• In a large bowl, mix flour and salt. Cut in butter until crumbly. It is easiest with a pastry blender but can use a fork. Gradually add ice water, and continue blending until the dough holds together when pressed. Divide dough into 2 portions (make one slightly larger than the other. Shape into disks and refrigerate for 1 hour or overnight. You can use prepared refrigerated dough, sold in the refrigerated section of the grocery store, usually near cheese, biscuits, etc.
• For filling, in a large saucepan, whisk sugar, water, cornstarch, and cinnamon until smooth. Add blueberries. Bring to a boil. Cook while stirring for 2 minutes or until thickened. Cool slightly.
• Preheat oven to 400 degrees. Gently fold raspberries, strawberries, blackberries, and lemon juice into the blueberry mixture. On a lightly floured surface, roll out a larger portion of dough to a 1/8-inch thick circle. Transfer to a 9-inch pie pan. Trim the crust to 1/2 inch beyond the rim of the plate. Add filling and dot with butter.
• Roll the remaining dough into a 1/8-inch thick circle. Cut into 1/2-inch strips using a fluted edge cutter or pizza cutter. Arrange over the filling in a lattice pattern. Trip and seal strips to the edge of the bottom of the crust. Flute edge. Brush with egg wash for golden brown. Bake pie for 10 minutes.
• Reduce the oven temperature to 350 degrees. Take the pie out and place foil over the outer edge of the pie pan so that the outer crust doesn’t overcook. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling. Cool on a wire rack.