This pie utilizes all the fresh berries & rhubarb available right now!
2 refrigerated pie crusts
1 c. blackberries
1 c. blueberries
1 c. raspberries
1 c. chopped rhubarb
1 c. sliced strawberries
1 c. sugar
1/3 c. flour
1 T. fresh lemon juice
Preheat oven to 400 degrees
Line a 9" pie plate with one of the pie crusts.
In a large bowl, combine all the filling ingred. Stir gently to mix. Spoon filling into crust. Top with second crust and crimp to your style. Cut slits decoratively on top and place pie on baking sheet in case of any spills. Bake 1 hour til golden brown around edges.
I haven't tried this yet but, I sure want too!
Doesn't it sound wonderfully fresh and delightful?