Summer Berry Pie

• 2 cups Fresh Strawberries, Hulled And Halved
• 1-1/2 cup Fresh Raspberries
• 1 cup Fresh Blackberries
• 1 cup Fresh Blueberries
• 1 Tablespoon Lemon Juice, Fresh
• 1 cup Sugar (or More To Taste)
• 2 Tablespoons Cornstarch
• 1/4 cups Quick Tapioca
• 1 whole Double Crust Pastry
• Milk Or Beaten Egg, To Brush On Pastry (optional)
• Coarse Sugar, To Sprinkle On Top

1. Combine cleaned and sliced berries in a large mixing bowl and sprinkle the lemon juice over the berries. In a small bowl combine sugar, corn starch and tapioca. Sprinkle the sugar mixture on top of the berries and gently mix to combine. Set aside while making the pie crust.
2. Preheat oven to 375u0b0F.
3. Fit the bottom pastry in a 9-inch pie plate and fill with berries and add any juice. Fit the top crust over the berries, creating a lattice design or by using cookie cutters to cover. Brush with milk or a beaten egg if desired. Sprinkle with coarse sugar.
4. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack. Serve topped with ice cream or whipped topping.
5. Refrigerate leftovers if there are any!

fresh strawberries, fresh raspberries, fresh blackberries, fresh blueberries, lemon juice, sugar, cornstarch, ubc, pastry, milk, sugar

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