Lattice- Topped Berry Pie

Pie filling:

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1 cup sugar

1/4 cup cornstarch

1/2 teaspoon ground cinnamon, optional

Dash salt

1/3 cup water

1 cup fresh blueberries

1 cup halved fresh strawberries

1 cup fresh raspberries

3/4 cup fresh blackberries

1 tablespoon lemon juice

2 tablespoons butter

Pie crust (Recipe follows)

Pie crust:

4 cups flour

1 3/4 cups shortening

1 T sugar

2 t salt

1 T vinegar

1 egg

1/2 cup water

1. Using a fork or pastry blender, mix together the first 4 ingredients.

2. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then divide into 5 parts and shape into balls. Chill for 15 minutes before rolling out or wrap and freeze.

Directions:

In a large saucepan, combine the sugar, cornstarch, cinnamon if desired, salt and water until smooth; add the blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.