• Cooking Time: 50 to 60
• Piecrust for double-crust 9” pie
• 1 c. blackberries
• 1 c. blueberries
• 1 c. raspberries
• 1 c. sliced rhubarb
• 1 c. sliced strawberries
• 1 c. sugar
• 1/3 c. flour
• 1 T. lemon juice

1. Heat over to 400. Line 9-inch pie plate with one crust. In large bowl, combine all filling ingredients; stir gently to mix. Spoon filling into crust. Top with second crust; seal edges and flute. Cut slits in several placed in top crust to vent. Place pie on baking sheet. Bake 50 to 60 min, or until golden brown. If piecrust appears to be browning too quickly, cover edges with foil to protect crust. Cool on wire rack.

I found this in my Cooking Pleasures magazine a few years back and it's been a family favorite. You can substitue pitted cherries for rhubarb when not available.