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Summer Recipe Four-Berry Pie
From the Summer Recipe, Ephraim, WI
Sunday Cook, Milwaukee Journal Sentinel, 7/16/1995

1 9 inch double pie crust -- or 10 inch
2 cups Blueberries
2 cups Strawberries -- hulled & halved
2 cups Raspberries
2 cups Blackberries
3 tablespoons Lemon juice
2 cups Sugar
1 1/4 cups flour -- or 1/2 c quick cooking tapioca
1/8 teaspoon salt
1/4 teaspoon nutmeg
1 tb cinnamon sugar
1 pint vanilla ice cream -- whipped cream or frozen yogurt

Fruits can be fresh or frozen.

Rinse all fruits. Drain and remove excess moisture by blotting with paper towels. Gently place in a large shallow bowl. Sprinkle with lemon juice and set aside.

Mix together thoroughly in large mixing bowl the sugar, flour, salt and nutmeg (preferably freshly ground). Spread evenly over fruit mixture, then gently combine. If using tapioca, combine and let filling stand 15 minutes before baking pie.

Ease pastry in bottom of deep dish 9 1/2 or 10 inch glass pie pan. Spoon fruit mixture into crust, mounding slightly in center. Moisten edge of pastry with water to allow better sealing of crusts.

Sprinkle cinnamon-sugar mixture on underside of top crust, then flip over and center over fruit mixture, pressing down lightly with fingers to seal crusts together. Trim off excess pastry with sharp knife, leaving a 1" overhang.

Roll pastry overhang together from the underside and turn down crusts together in a 1/2 wide fold. Flute edges of pastry according to preference. Cut steam vents in pie with sharp knife. Place on an aluminum foil lined cookie sheet or pizza pan with rim, then put pie on center rack.

Bake at 325F for 60 minutes, then increase temperature to 350F and bake another 30 minutes, or until fruit thickens and bubbles through steam vents. Let cool 30 minutes before cutting. Serve warm or cold with vanilla ice cream, frozen yogurt or whipped cream.