AMERICAN BERRY PIE RECIPES

Steps:

• Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside., In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and cinnamon; stir into fruit. Let stand for 10 minutes. Pour into crust; dot with butter., Roll out remaining pastry into a 10-in. circle. Cut pastry in half. Cut one half into two wedges. Using a 1-in. star cookie cutter, cut out stars from one wedge. Place cutout pastry wedge over filling. Discard cutout stars., Cut remaining pastry pieces into 1/2-in.-wide strips; position over filling to resemble a flag. Seal and flute edges. Sprinkle pastry with additional sugar. Cover edges with foil., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until pastry is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.