1 cup fresh or frozen tart cherries
1 cup fresh or frozen blueberries
1 cup fresh or frozen black berries
1 cup fresh or frozen red raspberries
1/4 cup water
1 to 1 1/2 cup sugar (depending on sweetness of fruit)
4 tbsp. cornstarch
1 tsp. vanilla extract
Favorite 2 crust pie crust recipe
2 tbsp. butter, cut into pieces
Preheat oven to 375.
Place fruit, water, sugar, and cornstarch in a medium saucepan and place over medium heat. Cook over medium heat until berries begin to release their juices and mixture is thicken. Remove from heat, stir in vanilla. Allow to cool while preparing the crust.
Line a 8 or 9 inch deep dish pie pan with bottom crust. Pour in berry filling. Dot the top of the filling with butter. Place other crust on the top (whole, lattice or however you prefer it to look). Flute the top and bottom crusts together. If using a whole crust on top, make slits in the crust for the steam to escape.
Bake for 45 to 50 minutes, until crust is golden. Remove from oven and place on a rack to cool.