BLACKBERRY and BLUEBERRY PIE

INGREDIENTS
Refrigerated pie crust (I use the Pillsbury kind)
3/4 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 tablespoons cornstarch
4 cups fresh blueberries
1 1/2 cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

DIRECTIONS
1.  Mix sugar, 1/3 cup flour, cornstarch, nutmeg, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
2.  Bake at 425 degrees F for 35 to 45 minutes. Cover edges with foil (20 minutes in) to prevent burning.