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Pastry for 9-inch double crust pie, unbaked (see recipe)

1 cup sugar

1/4 cup all-purpose flour

2 cups fresh or frozen unsweetened halved strawberries

2 cups fresh or frozen red raspberries or blackberries

1 1/2 cups fresh or frozen blueberries

1 teaspoon lemon juice

2 tablespoon butter

Sugar for sprinkling

1. In a large mixing bowl, stir together sugar and flour. Add strawberries, raspberries, blueberries and lemon juice; gently toss until berries are coated. If using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
2. Turn berry mixture into prepared pie shell; dot with the butter. Cover with top crust; trim edge to 1-inch, seal and crimp. Make several slits in top crust to allow steam to escape. Sprinkle top with sugar, if desired.
3. Bake for 1 hour in 375*F (190*C) oven, or until crust is golden brown and the juice is bubbling through the slits in top crust. Cool on wire rack.

Makes 8 servings.