Title: Jumbleberry Pie
Categories: Pastry Dessert Fruit
Yield: 6 Servings
| | | 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 |
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.