Partially thaw strawberries, if frozen. Do not drain. Cut strawberries in half. In a large mixing bowl stir together sugar and cornstarch. Add strawberries and their juice, fresh or frozen raspberries, and fresh or frozen blueberries. Then gently toss till berries are coated. If using frozen fruit, let it stand for 15 to 30 minutes or till fruit is partially thawed but still icy.
In a medium mixing bowl stir together the flour, sugar, cinnamon, nutmeg and lemon peel. Cut in the margarine or butter till crumbly.
Line 9-inch pie pan with pie crust. Stir berry mixture; transfer mixture to the pastry-lined pie plate. Top with crumb topping. To prevent over-browning, cover the edge of the pie with foil and place the pie on a cookie sheet. Bake in a 375 oven for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 20 to 25 minutes more fro fresh fruit (20 to 30 minutes for frozen fruit) or till the top is golden and filling is bubbly. Cool on a wire rack.
Bake
7 Points Each;61 for Entire Recipe