Bumbleberry Pie

Ingredients

2 Cups blueberries
2 Cups raspberries
1 cup strawberries (sliced)
1/3 cup all purpose flour
1/3 cup white sugar
1/2 Tsp ground cinnamon
1 Tsp grated lemon rind
4 Tbsp whipping cream (may substitue with half and half)
2 Tbsp butter
2 Tbsp milk or cream with 1 tbsp water (to moisten the edges between the top and bottom crust and to moisten the top crust)
1/2 Tsp white sugar (to sprinkle over the moistened top crust.)
1 pastry recipe for 9 (see my Crisco recipe)


Wash the berries and slice the strawberries. Mix them gently together.

Mix the flour, sugar, cinnamon and lemon zest and gently add it to the berries.

Make the pastry and roll out the bottom crust. Add the berry mixture and then dot with the butter and drizzle on the whipping cream.

Moisten the edge of the bottom crust with the cream/water mixture. Roll out the top pastry; then roll the pastry over the rolling pin and then unroll it over the bottom crust. Pinch the edges together in a fluting design. Cut a "B" for Bumbleberry in the middle and then make some additional slashes to let the steam escape. Moisten the top with a tiny bit of the cream/water mixture. Sprinkle the 1/2 tsp of sugar over the moistened top crust.

Bake at 400 deg F for 10 minutes. Reduce the heat to 350 deg F and continue to cook for another 45 minutes or until the filling starts to bubble through the slits and the pastry is nicely browned.

Delicious on it's own or with a scoop of vanilla ice cream.