Categories: Pastry, Desserts, Fruits 
      Yield: 6 servings 
  
           Pie pastry dough for 2 crust 
      3 c  Blueberries 
    1/3 c  Cornstarch 
    1/4 c  Lemon juice 
    1/8 ts Cinnamon 
    1/4 c  Half&half 
      3 c  Blackberries 
  2 1/2 c  Raspberries 
  1 1/2 c  Sugar 
    1/8 ts Nutmeg 
      1 tb Unsalted butter, in bits 
           Ice cream as accompaniment 
  
  Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it 
  into a 9 inch deep dish pie plate and trim edge, leaving a 1/2 inch 
  overhang.  Chill the shell while making the filling. In a large bowl, toss 
  together the berries, cornstarch, 1 1/2 cups sugar, lemon juice, nutmeg, 
  and cinnamon until combined well.  Mound the filling in the shell and dot 
  with butter. Roll out remaining dough into a 13 ~ 14 inch round on a 
  lightly floured surface. Drape it over the filling and trim, leaving a 1 
  inch overhang. Fold the overhang under the bottom crust, pressing the edge 
  to seal it.  Crimp the edge decoratively. Brush the crust with h&h, make 
  slits in the top crust and sprinkle with sugar. Bake on a large cookie 
  sheet in a preheated 425f oven for 20 minutes. Reduce heat to 375f and bake 
  for 35 - 40 minutes more or until crust is golden and filling is bubbling. 
  Serve with ice cream.