Betsy’s Four Berry Pie

Yield: One 9-inch pie INGREDIENTS

1 1⁄2 cups granulated sugar

A pinch and a half of salt

1⁄3 cup cornstarch

1 teaspoon ground cinnamon

1 1⁄2 cups fresh or frozen blueberries; see cook’s notes 1 1⁄2 cups fresh or frozen strawberries; see cook’s notes 1 1⁄2 cups fresh or frozen blackberries; see cook’s notes 1 1⁄2 cups fresh or frozen raspberries; see cook’s notes 1⁄3 cup raspberry liqueur, such as Chambord

1⁄4 cup water

3 tablespoons fresh lemon juice

2butter crusts for 9-inch pie pan

3tablespoons unsalted butter, cut into several pieces 1 egg white

Sugar or sanding sugar for sprinkling on crust

Cook’s notes: Use fresh or frozen berries. If frozen, let thaw enough to separate.

PROCEDURE

1: Combine sugar, cornstarch, salt and cinnamon in a large saucepan or Dutch oven. Fold in berries. Add liqueur, water and lemon juice. Cook over medium heat until mixture thickens, stirring frequently, about 10-15minutes. Turn off heat and let cool for about 20minutes. Adjust oven rack to middle position and preheat oven to 350 degrees.

2: Prepare 2butter crusts for 9-inch pie pan. Line a 9-inch glass (Pyrex) pie pan with a crust. Pour filling into bottom crust and dot with butter. For a steam vent, cut a small heart out of the center of the second crust. Top filling with second crust and crimp edges to seal. Brush top crust with egg white and sprinkle with sugar.

3: Bake in preheated oven for 50 minutes. Avoid overbrowning by tenting browned crust areas with aluminum foil as pie bakes, or use a pie shield (a ring that fits over the edge of the crust after it has browned, but before the rest of the pie is cooked). Cool for about an hour before serving. Serve with fresh whipped cream or vanilla ice cream.

Source: Betsy Sanz, Orange, Calif.