Jumbleberry Pie

Recipe Ingredients

		Pie pastry dough for 2 crust
3 cups	711ml	Blueberries
1/3 cup	20g / 0.7oz	Cornstarch
1/4 cup	59ml	Lemon juice
1/8 teaspoon	0.6ml	Cinnamon
1/4 cup	59ml	Half and half
3 cups	711ml	Blackberries
2 1/2 cups	592ml	Raspberries
1 1/2 cups	297g / 10oz	Sugar
1/8 teaspoon	0.6ml	Nutmeg
1 tablespoon	15ml	Unsalted butter - in bits
		Ice cream as accompaniment

Recipe Instructions

Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9 inch deep dish pie plate and trim edge, leaving a 1/2 inch overhang.

Chill the shell while making the filling. In a large bowl, toss together the berries, cornstarch, 1 1/2 cups sugar, lemon juice, nutmeg, and cinnamon until combined well.

Mound the filling in the shell and dot with butter.

Roll out remaining dough into a 13 to 14 inch round on a lightly floured surface. Drape it over the filling and trim, leaving a 1 inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it. Crimp the edge decoratively.

Brush the crust with half & half, make slits in the top crust and sprinkle with sugar.

Bake on a large cookie sheet in a preheated 425F oven for 20 minutes. Reduce heat to 375F and bake for 35 - 40 minutes more or until crust is golden and filling is bubbling.

Serve with ice cream.

Source:
Judy Garnett

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