Berry Patch Pie

A simple summer sweet where each bite bursts with sweet, juicy berries

Ingredients

• 1 sheet shortcrust Pastry
• 3/4 cup sugar
• 1/4 cup cornflower
• 2 cups halved fresh strawberries
• 1-1/2 cups fresh raspberries
• 1 cup fresh blackberries
• 1 cup fresh blueberries
• 1 tablespoon lemon juice

Directions

1. Layer a pie plate with the shortcrust pastry. Trim pastry to 1 cm beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

2. Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack.