Berry Treasure - cooking recipe

Ingredients

1 lb strawberry, rinsed, hulled and halved
6 ounces raspberries
6 ounces blueberries
1 refrigerated pie crust, half of a 15-ounce package
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup orange juice or 1/2 cup pineapple juice
1 tablespoon lemon juice
2 2 tablespoons Grand Marnier or 2 tablespoons syrup

Preparation

Preheat oven to 450\u00b0F
Rinse and drain all berries.
Turn into large bowl and set aside.
Butter bottom of 9 inch tart pan with removable bottom.
Line with piecrust.
Prick crust several times with fork.
Place in freezer for 5 to 10 minutes to firm up the shell.
Bake until golden and crisp, about 10 minutes.
Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.).
Measure sugar and cornstarch into medium saucepan and stir.
Gradually stir in orange and lemon juices.
Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute.
Remove from heat and stir in liqueur or syrup.
Pour glaze over berries.
Gently stir to coat.
Turn into tart shell.
Refrigerate at least 10 minutes or up to 6 hours before serving.
*Note: You can use any combination of berries you wish - you'll need a total of 3 cups to 3-1/2 cups.