Verry Berry Pie

• 1-1/2 cup Cherries
• 1-1/2 cup Strawberries
• 1-1/2 cup Blackberries
• 1-1/2 cup Blueberries
• 2 cups Sugar
• 2/3 cups Flour
• 1-1/2 Tablespoon Cornstarch
• _____
• FOR THE CRUMBLE TOP:
• 1 cup Flour
• 1/2 cups Brown Sugar
• 1/2 cups Butter

1. NOTE: For the bottom pie crust, I used the Perfect Pie crust recipe from Ree's site.
2. Preheat the oven to 425 degrees. Pit the cherries and chop up the strawberries, and then mix all the fruit together in a large bowl.
3. Make the crumble top. Mix the flour and brown sugar together, and then add in the butter. Work the butter into the flour mix with a fork.
4. Add the sugar, flour, and cornstarch to the bowl of mixed fruit. If the filling seems a little too soupy, add in some extra corn starch to thicken it up. Make sure to do this step right before you're ready to put the filling in the pie crust and the pie in the oven.
5. Carefully place the pie crust into your pie dish. Around the edges, fold under and press down any excess dough. Pour in the filling.
6. Pour on the crumble top, and then cover the edges with a pie shield or aluminum foil.
7. Bake for 40 minutes. Remove the pie crust shield, and then bake 10 minutes more.
8. Wait 30-40 minutes to cut a slice so that the pie filling firms up.

cherries, strawberries, blackberries, blueberries, sugar, flour, cornstarch, crumble, flour, brown sugar, butter

Taken from tastykitchen.com/recipes/desserts/verry-berry-pie/ (may not work)