Mixed Berry Pie

Ingredients

• 1 Pastry for 2 crust lattice pie
• 2 pounds fresh berries (I used 1 pound of halved strawberries, 3/4 pound mulberries and 1 pint of raspberries)
• 3 tablespoons chocolate vinegar
• 8 basil leaves (shredded (use Thai basil if you have it))
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground black pepper
• pinch of salt

Instructions

1. 1

   Heat oven to 425F.

2. 2

   Roll out half your pastry into a 12-inch circle and fit into a 9-inch pie plate leaving the dough that overhangs the pie plate in place.

3. 3

   In large bowl, toss the berries with the vinegar and basil.

4. 4

   Mix the sugar, cornstarch, black pepper and salt; sprinkle over the berries and toss again. Spoon into prepared pie crust.

5. 5

   Roll out remaining dough into a 15-inch x 11-inch rectangle. Using a pizza wheel and a ruler, cut 1-inch strips and form the lattice top. Trim the excess lattice ends. Fold the bottom crust up and over the lattice strips and crimp.

6. 6

   Place the pie on a baking sheet. Bake for 25 minutes or until lattice is golden brown.

7. 7

   Reduce the heat to 375F. Continue baking for 40 minutes or until juices are bubbling..

8. 8

   Cool completely.