2 pie crusts
1 cup sugar
1/4 cup corn starch
1 tsp salt
1/3 cup blueberry wine
2 tsp cinnamon
1 1/4 cup blueberries
1 1/4 cup strawberries, cut into chunks
1 1/4 cup.raspberries
1 TBSP lemon juice
2 TBSP butter
1. In a large sauce pan, combine the sugar, corn starch, blueberries, and wine. Whisk and bring to a boil. Boil for 2 minutes, remove from stove, and allow to cool as you complete the next steps.
2. Preheat oven to 400⁰ F. While the oven is heating up, place one pie crust into the pie plate.
3. Add raspberries, strawberries, lemon juice, and blueberry mixture in a large bowl. Fold gently.
4. Put the berry mixture into the pie shell and cover with the other pie crust. (I chose to do a more decorative design.)
5. Bake for 60-75 minutes, or until the berry goo is bubbling and the crust has browned.
6. Cool on a wire rack for a few hours before enjoying.
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