Mile High Bumbleberry Pie

• 1 (9 inch) deep dish pie shells
• FILLING
• 3 tablespoons cornstarch
• 2/3 cup sugar
• 1/4 cup water
• 1 1/2 cups blueberries, divided
• 1 teaspoon grated lemon rind
• 2 teaspoons lemon juice
• 1 cup raspberries
• 2 cups strawberries, halved
• icing sugar

1. Prepare and bake pie shell.
2. FILLING:
3. In medium saucepan, combine cornstarch and sugar; stir in water and 1 cup blueberries. Bring to a boil, stirring constantly. Simmer 2 minutes or until very thick and clear, stirring constantly. Remove from heat. Stir in lemon rind and juice. Cool 5 minutes.
4. Stir in remaining berries. Spoon into pie shell. Refrigerate until set, about 3 hours. At serving time, sprinkle with icing sugar.

dish pie shells, filling, cornstarch, sugar, water, blueberries, lemon rind, lemon juice, raspberries, strawberries, icing sugar

Taken from www.food.com/recipe/mile-high-bumbleberry-pie-346245 (may not work)