Ingredients
2pie crusts
1large eggbeaten
1cupfresh blackberries
2cupsfresh raspberries
1½cupsfresh blueberries
½cupwhite sugar
3tbspcornstarch
2tbspunsalted butterchopped
Preparation
Place the first pie crust in the bottom of the pie plate.
Brush the pie crust in the pie plate with half the egg.
Toss the blackberries, raspberries, and blueberries in a bowl with the sugar and cornstarch until no visible cornstarch is left.
Pour the berry mix in the pie crust, then top with the butter.
Top with the second pie crust, trim any excess, then brush with the remaining amount of egg.
Bake at 425 degrees F with the edges covered in foil for 15 minutes.
Reduce the temperature to 375 degrees F, then remove the foil.
Bake for an additional 30 minutes before cooling completely.
Serve warm, and enjoy!
