Wild Berry Pie With Cassis

• 1 recipe pie crust (for a double-crust pie), or store-bought
• 5 cups mixed wild berries (I used 2 cups wineberries, 2 cups blueberries, and 1 cup mulberries)
• 1/2 cup sugar
• 1/4 cup cassis
• 1/2 lemon, juiced
• 1 lemon zest
• 1/3 cup flour
• 3 tablespoons fruit jam, or enough to spread on the pie crust (I used wineberry-blueberry jam from last year)
• 1 egg yolk, optional
• Raw sugar (optional)

1. Preheat the oven to 450u0b0 F.
2. In a large bowl, mix the berries, sugar, cassis, lemon zest, lemon juice, and flour until just combined.
3. Press the bottom crust into your pie plate, then spread the fruit jam in an even layer over the base of the pie crust. Scoop in the berry mixture.
4. Cut the top pie crust into 3/4-inch strips and place them on top of the fruit in a lattice pattern. Attach the end of each strip to the edges of the bottom crust by pinching and crimping.
5. Brush the top crust with beaten egg yolk and sprinkle with a dusting of raw sugar. Place the pie on a sheet to catch any bubbling overflow of fruit.
6. Bake in the middle rack of the oven for 10 minutes.
7. Lower the oven temperature to 350u0b0 F.
8. Bake for 35 to 40 minutes, or until the fruit is bubbling and the crust has lightly browned.

recipe pie crust, wineberries, sugar, cassis, lemon, lemon zest, flour, fruit jam, egg yolk, sugar

Taken from food52.com/recipes/29815-wild-berry-pie-with-cassis (may not work)