1) 2 - 9" double crust pie shells
2) 1 - 2kg pkg frozen field berries, thawed
3) 1 - 600gr pkg raspberries, thawed
4) 1 - 600gr pkg wild blueberries, thawed
5) 3 T cornstarch
6) 3/4 c sugar, adjust to taste
7) 1 T lemon juice
8) 2 T butter
Mix thawed fruit and drain in colander, save juice.
Roll out pastry and fit into pie plates.
Roll out top crusts and have ready.
Mix 2) to 7)
Divide into 2 shells.
Top with 8)
Top with top crusts.
Bake @ 425 for 40-50 minutes till top is golden.
When edges are done about 20 min. into baking, place heavy duty foil piece over pie.
