for raspberries, blackberries, or boysenberries. or mixed berries. so yummy!
6 c. berries, washed and patted dry
1/2 to 1 c. sugar (depending on sweetness of berries)
3 tbsp cornstarch
1/4 tsp. cinnamon
pinch of nutmeg
pinch of salt
1 tbsp. lemon juice
1 tsp. minced lemon zest (optional)
mix together dry ingredients. toss with berries. add lemon juice and lemon zest and stir.
never-fail pie crust:
2 c. flour
1 tsp. salt
1 c. shortening
1 tbsp. vinegar
1/3 c. cold milk
stir flour and salt together. cut with shortening until it forms pea-sized crumbs. stir in vinegar and milk. roll out half of dough to line pie plate. fill with berries. roll out the remaining dough to cover. pinch together edges. slit several vents in the top of the crust to provide steam escape. brush the top crust with milk and sprinkle with sugar.
bake at 450 for ten minutes.
reduce heat to 350 and bake for 40 - 50 minutes (until top crust is golden brown). let cool before serving.
i made this with fresh, home-grown boysenberries for a friend's birthday last week. it was delicious. especially with the coconut ice cream we ate alongside it. enjoy!