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Ingredients
- 3 cups blackberries
- 2 cups raspberries
- 1 1/2 cups blueberries
- 1 1/2 cups sugar or Splenda
- 1/4 cup quick-cooking tapioca
- 1/4 t. salt
- 1 T. lemon juice
- 1/4 t. salt
- 1 T. lemon juice
- 1 box Pillsbury pie crusts, softened
- 1/2 t. flour
- 2 T. cold butter, cut into pieces
- 1 egg white, beaten
- Coarse white sugar
Details
Servings 8
Preparation
Step 1
Heat oven to 450 degrees. In large bowl, mix berries, sugar, tapioca, salt and lemon juice. Let stand 15 minutes.
Unroll 1 pie crust on work surface. Sprinkle both sides with flour; place in ungreased 9" glass pie plate. Press firmly against side and bottom. Spoon berry mixture into crust-lined plate. Dot with butter. To make lattice top, cut second crust into 1" wide strips. Place half the strips across filling in pie place. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Seal and flute. Brush with egg white; sprinkle with coarse sugar.
Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 15 minutes, reduce oven temperature to 350 degrees. Cover crust edge with strips of foil to prevent excessive browning; bake 40-50 minutes or until golden brown. Cool at least 2 hours before serving.
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