Fruits of the North Pie

 

Pastry for single-crust pie (9”)

¾ c. sugar

¼ c. cornstarch

2 c. fresh strawberries

1 ½ c. fresh raspberries

2 c. fresh cut rhubarb

1 c. fresh blueberries

1 T. lemon juice

 

On a lightly floured surface, unroll pastry. Transfer to a 9” pie plate. Trim pastry to ½ inch beyond edge of the plate and flute the edges or decorate as desired. Line the pastry with double layers of heavy-duty foil. Bake at 450 for approximately 7 minutes, remove foil and bake an additional 7 minutes or until golden brown. Cool on a wire rack.  While the pastry is cooking, combine the sugar and cornstarch in a saucepan. Stir in fruit and lemon juice. Cook while stirring occasionally over medium heat until the mixture comes to a boil. Pour over prepared crust. Cool completely. Enjoy with a dollop of whipped cream or ice cream.