THREE BERRY PIE

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Ingredients

• 1 pkg. Pillsbury refrigerated pie crusts, softened as directed on the package
• 1 1/2 Cups sugar
• 5 tablespoons cornstarch
• 2 tablespoons quick cooking tapioca
• 1/4 teaspoon salt
• 3 cups fresh or frozen (thawed and drained) blackberries
• 2 cups fresh or frozen (thawed and drained) raspberries
• 2 cups fresh or frozen (thawed and drained) blueberries
• 1 tablespoon milk
• 2 teaspoons sugar

Preparation

Step 1

Heat oven to 450 degrees F. Make pie crusts as directed on the package for two-crust pie using
glass 9-inch pie pan.
In a large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand for 15 minutes. Spoon into crust-lined pan. Top with second crust to make lattice topped pie; cut second crust into 1/2 inch wide strips. Arrange strips in lattice design over filling. Trim, seal edges and flute. Brush crust with milk; sprinkle with 2 teaspoons sugar.
Place pie on middle oven rack; place a large cookie sheet on the rack below the pie pan in case of spillover. Bake pie for 15 minutes. Reduce over temperature to 375 degrees F. Cover edge of crust with strips of foil to prevent excessive browning. Bake for about 40 to 45 minutes longer or until the crust is golden brown and the filling is bubbly. Let stand for two hours before serving.
8 servings