| | FILLING |
| 1 | lg | Egg |
| 2 | lg | Egg yolks |
| 1 | tb | Cornstarch |
| 2 | ts | Fresh lemon juice |
| 1 1/2 | pt | Basket fresh boysenberries or 1 1/3 cup; thawed |
| | ; frozenunsweetened boysenberries |
| 1/2 | c | Sugar |
| 1/4 | c | Unsalted butter; (1/2 stick) |
| | CRUST |
| 1 1/4 | c | Unbleached all purpose flour |
| 1/4 | c | Sugar |
| 1 | pn | Salt |
| 7 | tb | Cold unsalted butter; cut into small |
| | ; pieces |
| 1 | ts | Grated lemon peel; (yellow part only) |
| 3 | tb | Fresh lemon juice |
| 1 | | 1 pint basket strawberries; stemmed, halved |
| 1 1/2 | pt | Basket fresh raspberries |
| 1 1/2 | pt | Basket fresh boysenberries or |
| | ; blackberries |
| 1 | lg | Peach; cut into |
| | ; 1/2-inch-wide |
| | ; slices |
| 5 | tb | Currant jelly |
