Mixed Berry Pie

Crust:
1 recipe9” Classic Crisco Double Crust

Filling:
2 cups canned or frozen blackberries, thawed and well drained
1½ cups canned or frozen blueberries, thawed and well drained
1/2 cups canned or frozen gooseberries, thawed and well drained
1/8 tsp. almond extract
1/4 cup sugar
3 tsp cornstarch

For crust, prepare dough recipe and
press bottom crust into 9" glass pie plate. Do not bake. Heat oven to 425°.

For filling, combines all the berries and almond extract in large bowl. Combine sugar and cornstarch and add to berries. Toss all to mix well. Spoon into unbaked pie crust.

Cut top crust into leaf shapes and arrange on top of pie or cover with top crust. Flute the edges of the crust. Cut slits in top crust, if using, to
allow steam to escape. Bake at 425° for 40 minutes or until filling in
center is bubbly and crust is golden brown. Cool until barely warm or to
room temp before serving.