Quadruple Berry Pie

Directions

• In large bowl, mix flour and salt. Cut in butter until crumbly. Easiest with pastry blender but can use a fork. Gradually add ice water, continue blending until dough holds together when pressed. Divide dough into 2 portions (make one slightly larger than the other. Shape into a disks and refrigerate for 1 hour or overnight. You can use prepared refrigerated dough. This is sold in refrigerated section of the grocery store usually near cheese, biscuits, etc.
  
• For filling, in a large sauce pan, whisk sugar, 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 blueberry mixture. On a lightly floured service, roll out larger portion of dough to 1/8 inch thick circle. Transfer to 9 inch pie pan. Trim crust to 1/2 inch beyond the rim of plate. Add filling and dot with butter.
  
• Roll remaining dough to a 1/8 inch thick circle. Cut into 1/2 inch strips. Arrange over filling in lattice pattern. Trip and seal strips to edge of bottom of crust. Flute edge. Brush with egg wash for golden brown. Bake pie for 10 minutes.
  
• Reduce oven setting to 350 degrees. Take pie out and place foil over the outer edge of the pie pan so that the outer crust doesn’t over cook. Bake for 45-50 minutes or until crust is golden brown and filling is bubbling. Cool on a wire rack.