Razzleberry Pie ( Pie Pantry)

from the kitchen of Stephanie

4 3/4 c water
3 1/3 c sugar
1 lb Flavorland brand Marion blackberries
3 rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water or 3 rounding 1/3 cups of corn starch
1 lb boysenberries
1 12 oz pkg frozen red raspberries

Bring 4 3/4 c water and 3 1/3 cups sugar to a boil.  Add one (1 lb) package of blackberries to the syrup.  Bring to a boil again.
Thicken with 3 rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water- or - 3 rounding 1/3 cups or cornstarch.  This mixture will be quite thick.
Remove from the stove.  Add in one (1 lb) package boysenberries and one  (12 oz) package of  frozen red raspberries.  Fold berries in gently and let cool.  Makes 5- 9 inch pies.

Blueberry Pie:
Same as above except substitute all berries with blueberries.

Boysenberry Pie:
Bring 1 1/2 c water and 1 c sugar to a boil.  Add 1/3 c Red Berry Pie Tone diluted with 1/2 c water- or- 1 rounding 1/3 c cornstarch.
Remove from the stove and add one (1 lb) package of boysenberries.  makes enough for 1- 9 inch pie and a turnover.