Triple Berry Pie

Simmer berries in a large saucepan over medium heat with sugar and lemon juice. When warm and juicy (5 to 10 minutes), mix about ½ cup juice with cornstarch in a bowl. Stir until smooth. Add cornstach mixture back into the berries, and stirring gently, continue to simmer until thickened (about 5 minutes). Remove from heat, and stir in the butter. Allow to cool for about 15 minutes.

Pre-heat oven to 400° F. Place one pie crust in a 9‑inch pie plate, crimp edges, and pour berries into unbaked shell. Using second crust, make a lattice on top, trim, and pinch to seal to crust bottom. Beat together egg and 1 tablespoon of water, brush lattice with the egg wash, and sprinkle lightly with coarse sugar.

Bake at 400° F for 40 to 45 minutes. If crust is getting too brown after 25 minutes, place a piece of foil over top. Cool completely to allow the juices to firm up before serving.