1 bag frozen blackberries
1 bag frozen boysenberries (or 2 cans, drained)
1 bag frozen raspberries
2 bags frozen blueberries
2 cups sugar
1/2 cup cornstarch
8 pie crusts
Line 4 pie pans with pie crusts. Mix together cornstarch and sugar in a bowl. Mix together all berries in a large pot. Pour cornstarch/sugar over berries and stir. Bring to a boil, stirring frequently. Boil until thickened, stirring constantly. Pour into prepared pie pans. Place remaining pie crusts on top and crimp edges. Poke a vent hole in top of each crust. Bake at 425 degrees for 20 - 25 minutes or until a light golden brown.