1In a large saucepan,combined sugar, corstarch,and cinnamon,saltand water until smooth;add blueberries. Bring to a boil;cook and stir for 2 min. or until thickened. Set aside to cool slightly.
2Line a 9 inch pie plate with bottom crust;trim pastry even with edge. Gently fold the strawberries,rasberries,blackberries,and lenon juice into the blueberry mixture.
3Pour into pastry;dot with butter.
Roll out remaining pastry;make aattice crust. Trim,sealand flute the edges. BAKE @ 400 for 10 min. Reduce heat 350 for 45-50 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Store in refridgerator..Yields 8