Jumbleberry Pie



INGREDIENTS:

Pie pastry dough for 2 crust

3 c  Blueberries

1/3 c  Cornstarch

1/4 c  Lemon juice

1/8 ts cinnamon

1/4 c  Half & half

3 c  Blackberries

2 1/2 c  Raspberries

1 1/2 c  sugar 

1/8 ts Nutmeg

1 tb Unsalted butter, in bits

Ice cream as accompaniment

DIRECTIONS:

1. 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 ~ 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 h&h, 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.



Jumbleberry Pie