Mixed Berry Pie (Print Version)

# Ingredients:

01 - ¾ to 1 cup granulated sugar (150-200g).
02 - ⅓ cup cornstarch (54g).
03 - 4 cups frozen berry blend (420g) - blackberries, raspberries, and blueberries.
04 - 1 tablespoon lemon juice.
05 - Double pie crust (top and bottom).
06 - 1 egg, whisked (for egg wash).
07 - 1-2 teaspoons granulated sugar (for sprinkling).

# Instructions:

01 - Heat oven to 350°F.
02 - Roll half the pie dough into a circle. Place in 9-inch pie plate and trim edges.
03 - Mix sugar and cornstarch in a large bowl. Add measured frozen berries and lemon juice. Gently fold until fruit is coated.
04 - Pour berry mixture into pie crust, spreading evenly.
05 - Roll remaining dough. Either cut into strips for lattice or leave whole with slits cut for venting.
06 - Brush pie edges with egg wash. Attach top crust and trim excess. Crimp edges if desired.
07 - Brush top crust with egg wash and sprinkle with sugar.
08 - Bake 1 hour 15 minutes until golden brown and filling bubbles in center. Cover with foil if crust browns too quickly.

# Notes:

01 - Place foil-covered tray under pie to catch spills.
02 - Let berries sit 5-10 minutes in sugar mixture before filling pie.
03 - Measure berries precisely to prevent overflow.
04 - Make sure filling bubbles in center before removing from oven.

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