Jumbleberry Pie

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.