Instructions: Cut together butter and 2 cups of flour, using a fork or pastry cutter, until it is uniform and resembles coarse cornmeal. Add milk, one tablespoon at a time, until a dough is formed. Divide dough into 2 balls, one slightly larger than the other. Flour a clean, dry surface. Roll the larger ball to fit a 9 inch pie pan.

Place dough in pan, leaving edges hanging over rim.

Roll second portion of dough and cut into 10 strips, about 1/2 inch wide by 10 inches long; set aside.

Preheat oven to 375 F.

Gently toss berries, cherries and remaining flour in a bowl. Add sugar, lemon juice, lemon rind, cinnamon and nutmeg, tossing to coat. Spoon filling into unbaked crust. Decorate with strips of pie dough, in a woven lattice. Press ends of strips to edges of crust to seal; trim and flute edges.

Bake for 35 minutes or until bubbly and lightly browned. Sift with confectioners sugar while hot. Let cool to room temperature before serving.

Serves 9

*The best berries to use should contrast nicely with the cherries: blueberries, blackberries or any dark local berries, for example. However, strawberries and raspberries would be fine, too, and a combination of three or more types is even better. Rinse and drain all berries, hull strawberries and pick over other types for stems or small leaves. If you can find them, Royal Anne cherries (pale yellow and red in color) would be ideal for this pie.

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