Very Berry Pie

2 (9-inch) piecrusts

2 pounds mixed berries such as blueberries, blackberries and raspberries

3 tablespoons fresh lemon juice

¼ cup sugar

¼ cup cornstarch

1 egg white

2 tablespoons water

Ice cream or real whipped cream, optional for serving

Preheat oven to 425 degrees. In a 9-inch pie plate, place one crust evenly over the plate and press into plate. Leave the edges of the crust hanging over the edge of the pie plate.

In a medium saucepan on medium heat; combine the berries, lemon juice, sugar and cornstarch, stirring occasionally. Bring to a boil. Sugar will completely dissolve and mixture will thicken.

Pour berry mixture into pie crust and top with remaining crust (as a whole or in cutouts). Crimp edges of crust to secure it on edge of plate.

Mix together the egg white and water and gently brush over top of cutouts or top crust for better browning. (If using whole crust, be sure to add slits to allow steam to escape.) Place pie on a cookie sheet lined with parchment paper in case filling spills over during baking. Bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly. Cool slightly; slice and serve as desired. Start to finish: about an hour.

Serves six

Approximate values per serving: 391 calories, 16 g fat (6 g saturated), 11 mg cholesterol, 2 g protein, 61 g carbohydrates, 6 g dietary fiber, 324 mg sodium.

Alicia Ross