Four-Berry Pie

Directions

1. For pastry, pulse flour and butter in a food processor until mixture is crumbly. Add sour cream; pulse until pastry begins to hold together. Shape pastry into a thick disk, wrap, and refrigerate 1 hour.

2. For filling, combine 1 cup of the blueberries, 6 tablespoons water, and the 1/2 cup sugar in a saucepan. Cover and bring to a boil. Uncover, reduce heat, and simmer 3 minutes. Stir 2 tablespoons water and cornstarch in a cup until smooth. Stir into fruit mixture. Add lemon peel, juice and salt. Simmer, stirring 1 minute until thickened.

3. Pour filling into a large bowl. Fold in remaining blueberries, raspberries, blackberries, and strawberries. Pour filling into a 9-inch pie plate; cool.

4. Roll pastry into a 12-inch circle; transfer to a cookie sheet. Using a 10-inch cake pan or lid as a guide, trim pastry into a 10-1/2-inch circle. Tuck edge of circle and flute; cut into 8 wedges. Refrigerate 30 minutes.

5. Heat oven to 400 degrees F. Brush wedges with water; sprinkle with 1 tablespoon sugar. Bake 15 minutes, until golden. Cool. To serve, spoon fruit mixture into serving dishes and top with pastry wedges. Makes 8 servings.