Ingredients:
1 cup sugar1/4 cup cornstarch
2 tablespoons butter or margarine, melted and cooled
5 cups mixed fresh berries (1 1/4 cups each blackberries, blueberries, raspberries, and 1/4-inch-thick slices of strawberries), rinsed and drained
Pastry for a 9-inch double-crust pie
Directions:
In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.
Scrape berry mixture into unbaked bottom crust in pan. Cover with
top crust and flute edges. Line a 12-inch pizza pan or a 10- by 15-inch
baking pan with foil (to catch drips) and set pie on foil.
Bake on bottom rack of a 375° regular oven or 350° convection
oven until filling bubbles in center (check through cutout or slits), 45
to 55 minutes in regular oven, about 1 1/2 hours in convection. If
crust browns too quickly (check after 40 minutes), cover pie loosely
with foil.
Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill airtight up to 1 day.
