Recipe: Four Berry Pie

Ingredients

1 pastry crust, plus extra for lattice top 

7 cups fresh or frozen raspberries, blueberries, blackberries, and strawberries (about 1¾ cups of each kind of berry) 

1 cup granulated sugar 

1 tablespoon lemon juice 

4 tablespoons cornstarch 

½ teaspoon ground ginger 

½ teaspoon ground cardamom 

2 tablespoons butter 

1 egg white 

Turbinado sugar for dusting 

Instructions

1. Preheat the oven to 425°F and roll out dough for crust, placing it into a (9-inch) deep-dish pie pan. 
2. In a large saucepan, add berries, sugar and lemon juice and cook over medium heat, stirring gently so as to dissolve the sugar but leave the berries intact as much as possible. 
3. Once the filling begins to bubble, strain off ½ cup of the juice into a separate container and stir in the cornstarch, mixing thoroughly. 
4. Add this cornstarch and juice mixture back to filling, continuing to stir until the filling thickens, about 2 to 5 minutes. 
5. Remove the filling from heat; stir in the butter, ginger and cardamom. 
6. Pour your filling into the prepared pie crust, and optionally weave a lattice of crust dough on top. 
7. In a separate bowl, beat one egg white with a whisk until it begins to foam. Brush the top of the crust with the beaten egg white , then sprinkle it with turbinado sugar. 
8. Set the pie on a foil-lined baking sheet and place it into the hot oven for 20 minutes. Then drop the temperature to 375°F and bake until the filling is bubbling over nearly the entire surface, approximately 45–50 minutes more. If the crust is browning too quickly during baking time, cover it loosely with aluminum foil. 
9. Once the filling is oozing through the golden-brown crust, allow the pie to sit at room temperature for at least 2 hours, as the filling will set up as it cools.