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Three-Berry Pie

1 package (14.1 oz.) refrigerated pie crusts, softened as directed on package
1-1/2 cups sugar
5 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
1/4 tsp. 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 Tbsp. milk
2 tsp. sugar

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

 

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