MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Jumbleberry Pie
  Categories: Pastry, Desserts, Fruits
       Yield: 6 servings
            Pie pastry dough for 2 crust
       3 c  Blueberries
     1/3 c  Cornstarch
     1/4 c  Lemon juice
     1/8 ts Cinnamon
     1/4 c  Half&half
       3 c  Blackberries
   2 1/2 c  Raspberries
   1 1/2 c  Sugar
     1/8 ts Nutmeg
       1 tb Unsalted butter, in bits
            Ice cream as accompaniment
   Roll out half the dough 1/8 inch thick on a lightly floured surface,
   fit it into a 9 inch deep dish pie plate and trim edge, leaving a 1/2
   inch overhang.  Chill the shell while making the filling. In a large
   bowl, toss together the berries, cornstarch, 1 1/2 cups sugar, lemon
   juice, nutmeg, and cinnamon until combined well.  Mound the filling
   in the shell and dot with butter. Roll out remaining dough into a 13
   ~ 14 inch round on a lightly floured surface. Drape it over the
   filling and trim, leaving a 1 inch overhang. Fold the overhang under
   the bottom crust, pressing the edge to seal it.  Crimp the edge
   decoratively.  Brush the crust with h&h, make slits in the top crust
   and sprinkle with sugar. Bake on a large cookie sheet in a preheated
   425f oven for 20 minutes. Reduce heat to 375f and bake for 35 - 40
   minutes more or until crust is golden and filling is bubbling. Serve
   with ice cream.