Razzleberry Pie

This recipe came from Becky with a few alterations. Maybe when she received this recipe it was for fresh berries but I had frozen berries and needed to change things up a bit. You could use any berries that you have, I used raspberries, marionberries and boysenberries.

5 cups water
3 1/3 cup sugar
2 cups blackberries
7/8 cup water
2/3 cup cornstarch
3 cups boysenberries
3 cups blackberries
2 cups raspberries

Combine water and sugar; bring to boil. Add blackberries; bring back to boil. Combine cornstarch and water; add to berry mixture and cook until thick. Fold in boysenberries and raspberries (DO NOT COOK). Cool and pour into 9" unbaked pie crust. Bake at 375 for 1 hour. Makes 4 pies.

Make ahead
After putting into crust, do not cut vents and freeze overnight. Wrap in cellophane and foil.

To cook, cut slits for vents, cover with foil and bake at 450 for 15 minutes; reduce to 375 bake 15 minutes more. Uncover and continue baking for 55 to 60 minutes.