Mixed Berry Pie

• 2-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup cold butter, cubed
• 6 to 8 tablespoons ice water
• 1 cup sugar
• 1/4 cup cornstarch
• Dash salt
• 1/3 cup water
• 1/2 teaspoon ground cinnamon, optional
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup halved fresh strawberries
• 3/4 cup fresh blackberries
• 1 tablespoon lemon juice
• 2 tablespoons butter

1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
3. Preheat oven to 400u0b0. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.
5. Reduce oven setting to 350u0b0; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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

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