Ozark Mountain Berry Pie

• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon, optional
• Dash salt
• 1/3 cup water
• 1 cup fresh blueberries
• Pastry for a double-crust pie (9 inches)
• 1 cup halved fresh strawberries
• 1 cup fresh raspberries
• 3/4 cup fresh blackberries
• 1 tablespoon lemon juice
• 2 tablespoons butter

1. In a large saucepan, combine the sugar, cornstarch, cinnamon if desired, salt and water until smooth; add the blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.
2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
3. Bake at 400u0b0 for 10 minutes. Reduce heat to 350u0b0; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

sugar, cornstarch, ground cinnamon, salt, water, fresh blueberries, pastry, strawberries, fresh raspberries, fresh blackberries, lemon juice, butter

Taken from www.tasteofhome.com/recipes/ozark-mountain-berry-pie/ (may not work)