Mixed Berry Pie
  • 1 cup sugar
  • ¼ cup cornstarch
  • ¾ teaspoon salt
  • ⅓ cup water
  • ​1​ teaspoon ground cinnamon
  • 1​ ¼​ cup​s​ fresh blueberries
  • 1​ ¼ cup​s​ fresh raspberries​
  • 1​ cup fresh blackberries
  • ​2​ cup​s​ fresh strawberries, halved
  • 1 tablespoon lemon juice
  • ​1 teaspoon vanilla extract
  1. For the crust: Mix ​ ​2⅔ cup flour with 1 t​easpoon​ salt in a bowl. Pour ⅔ ​cup​ oil into a measuring cup. Add 6 ​tablespoons​ milk. Do not stir.​ ​​Pour liquids in​to ​the flour and salt mixture and mix briefly until dough comes together.​ ​Do not refrigerate. ​​On a lightly floured surface, roll out dough to a ⅛-in.-thick circle. Transfer to a 9-inch pie plate. Trim crust to ½ inch beyond rim of plate. ​​Roll ​out ​remaining dough scraps, cut into​ desired patterns​, and set aside. ​ ​
  2. For the filling: Preheat oven to 400°.​ ​Whisk sugar, cornstarch, salt, water and cinnamon ​in a saucepan ​until smooth​. ​Bring to a boil. A​dd blueberries. ​Cook and stir 2 minutes or until thickened. Cool slightly.
  3. ​Gently fold raspberries, blackberries​,​ strawberries, lemon juice ​and vanilla ​into blueberry mixture.
  4. ​Add filling​ to pie crust​.​ ​​Arrange ​remaining cut dough ​over filling. Brush with milk and sprinkle with coarse sugar. ​B​​ake​ ​50 minutes ​to 1 hour, ​or until crust is golden brown and filling is bubbly. Cool on a rack and serve.
Recipe by the beautiful things at http://www.the-beautiful-things.com/2016/03/16/mixed-berry-pie/