Happy 4th of July to our American friends!


2 refrigerated pie crusts, thawed
3/4 cup sugar
2 tbsp corn starch
1/2 tsp cinnamon
2 cups strawberries
2 cups blackberries
2 cups blueberries
3 tbsp lemon juice
1 egg for egg wash
Sanding sugar for topping


Preheat oven to 450ºF.
Gently place one pie crust in a 9-inch pie dish. Set aside.
Mix together the sugar, corn starch, and cinnamon.
Place all the berries in a large bowl. Pour the sugar mixture over the berries and gently stir to coat.
Add the lemon juice to the bowl and gently mix.
Pour the berry mixture into the prepared pie crust. Fit the second pie crust over top (if you’re going to cut out shapes or do a lattice, be sure to do that beforehand) and crimp the edges with a fork to seal.
Whisk the egg together with a tablespoon of water and brush over the top of the crust (use this as a glue if you are adding cut out shapes to the top). Sprinkle with the sanding sugar.
Bake for 15 minutes. Turn the heat down to 375ºF and continue to bake for 45 more minutes. Cover the edges of the pie with foil or a crust guard if they start to get too dark.
Remove and let rest for at least 15 minutes.