|1||11-oz package piccrust mix or homemade pastry for double-crust pie|
|6 cups||Assorted fresh berries and sweet or sour cherries|
|¾ cup||To 1 C sugar (if blackberries or sour cherries are included use 1 C)|
|⅓ cup||Unsifted all-purpose flour|
|2 tablespoons||Lemon juice|
|½ teaspoon||Grated lemon rind|
|2 tablespoons||Butter, melted|
1. Prepare piecrust mix following package directions. Roll out half of pastry to an 11-inch round. Fit into 9-inch pie plate.
2. Heat oven to 350'F. In large bowl, combine berries, cherries, all but 1 teaspoon of the sugar, the flour, lemon juice, lemon rind, and melted butter. Turn berry mixture into pastry-lined pie plate.
3. Roll out remaining pastry to a 10 by 6-inch rectangle. Cut lengthwise into ten 10-inch-long strips. Place strips over berry filling to form lattice. Fold under ends of pastry strips and flute edge. Sprinkle remaining 1 t sugar over pastry strips.
4. Place pie on rimmed baking sheet. Bake 40 to 50 minutes or until pastry is golden and filling bubbles in center. Cool on wire rack to room temperature before cutting.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary