Very Berry Pie from the Lion House

On the Windowsill
Hopkin’s recent pie book, Lion House Pies, is filled with scrumptious pies for all times of the year—from the summery Tropical Isle Pie to the perennial favorite Coconut Cream Pie. Try this Very Berry Pie (Hopkin’s absolute favorite Lion House Product) to add some festive color to your winter spread.

Pastry for two 9-inch double-crust pies
1 (16-ounce) bag frozen boysenberries, thawed
1 (8-ounce) bag frozen blueberries, thawed
1 (8-ounce) bag frozen raspberries, thawed
1 ¾ cups granulated sugar
½ teaspoon salt
½ cup cornstarch

Roll out pastry for 2 bottom crusts and line 2 pie pans. Roll out pastry for 2 top crusts; fold each in half and cut three ½-inch slits through both layers of both crusts, then set aside. Pour thawed berries and all their juices into a large mixing bowl. In a separate bowl, mix sugar, salt, and cornstarch and pour on top of berries. Mix well with rubber spatula.
Fill crusts. Moisten edge of pie crust with water. Add top crust and seal. Brush with milk and sprinkle with sugar. Bake at 375 degrees F for 45 to 50 minutes, or until golden brown. Makes 2 pies.