Mile High Bumbleberry Pie

What a great tasting pie especially in the summer at the height of berry season, but just as good with frozen berries. Instead of using fresh berries, substitute 1 package (600g) frozen mixed berries, thawed. Drain berries well, reserving1/4 cup juice to replace water. Measure out 1 cup berries to replace blueberries.

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 1 (9 inch)  deep dish pie shells

• FILLING

• 3  tablespoons cornstarch
• 2⁄3 cup sugar
• 1⁄4 cup water
• 1 1⁄2 cups blueberries, divided
• 1  teaspoon  grated lemon rind
• 2  teaspoons lemon juice
• 1  cup raspberries
• 2  cups strawberries, halved
•  icing sugar

Directions

1. Prepare and bake pie shell.
2. FILLING:
3. In medium saucepan, combine cornstarch and sugar; stir in water and 1 cup blueberries. Bring to a boil, stirring constantly. Simmer 2 minutes or until very thick and clear, stirring constantly. Remove from heat. Stir in lemon rind and juice. Cool 5 minutes.
4. Stir in remaining berries. Spoon into pie shell. Refrigerate until set, about 3 hours. At serving time, sprinkle with icing sugar.