| 1. | In a large mixing bowl, stir together sugar and cornstarch. |
| 2. | Add strawberries, raspberries, and blueberries; gently toss until berries are coated. |
| 3. | When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed. |
| 4. | Line a 9 inch pie plate with pastry. |
| 5. | Stir berry mixture, and transfer to the crust lined pie plate. |
| 6. | Top with second crust, and seal and crimp the edge. |
| 7. | To prevent overbrowning, cover the edge of the pie with foil. |
| 8. | Bake at 375° F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. |
| 9. | Remove foil. |
| 10. | Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack. |
