CHEF JEFF -- ONE BYTE AT A TIME: Mixed Berry Pie

Harvest pie is a perennial favorite.

Mixed Berry Pie

½ cup all-purpose flour

¼ cup cornstarch

1 cup sugar

1½ teaspoons ground cinnamon

5 cups frozen blueberries, strawberries, raspberries and/or blackberries

Dough for a 2-crust pie

1½ tablespoons butter

Heat oven to 400 degrees. In small bowl, whisk flour with cornstarch, sugar and cinnamon. Slice large strawberries. Place 1 crust in deep, 9-inch pie pan. Spread one-third of flour mixture on bottom. Add half fruit. Top with another third of flour mixture. Repeat. Dot filling with butter. Place top crust on pie; trim and flute edges. Make 8 small slits to vent steam. Cover edges with foil to prevent overbrowning. Bake pie 10 minutes. Turn oven down to 350 degrees. Bake 40 minutes, or until crust is golden and fruit is soft when you insert knife into steam vent. Cool on rack. Serve warm or chilled.

Yield: Serves 8.

Note: If substituting fresh berries, reduce baking time by 10 minutes.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.