CRANBERRY RASPBERRY BLUEBERRY PIE
1 1/2 Cups (or frozen, thawed) cranberries, chopped
1 cup fresh (or frozen, thawed) blueberries
1 cup fresh (or frozen, thawed) raspberries
1 cup organic raw sugar
1 teaspoon finely grated lemon zest
¼ cup fresh lemon juice
4 tablespoons cornstarch
¼ teaspoon kosher salt
1 Double Pie Crust
Toss cranberries, blueberries, raspberries, sugar, lemon zest, lemon juice, cornstarch and salt in a large bowl together.
Pour pie filling into pie pan lined with bottom crust. Roll out top crust and put on top. You can also cut out shapes and put on top for your top crust or do a woven pattern. If choose to just put a solid top crust you need to poke holes into the top crust to vent.
Place pie dish on a rimmed baking sheet and bake for 30 minutes. Reduce heat to 350°F, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 45–60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.