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Ingredients:
1. Pillsbury™ refrigerated pie crusts, softened as directed on package – 1 package
2. Sugar – 1 ½ cups
3. Cornstarch – 5 tbsp
4. Quick-cooking tapioca – 2 tbsp
5. Salt – ¼ tsp
6. Fresh or frozen (thawed and drained) blackberries – 3 cups
7. Fresh or frozen (thawed and drained) raspberries – 2 cups
8. Fresh or frozen (thawed and drained) blueberries – 2 cups
9. Milk – 1 tbsp
10. Sugar – 2 tsp
Steps:
1. Heat the oven to 450 degrees F. Make pie crusts following the directions on the package using glass 9 – inch pie pan.
2. Take a large bowl and mix 1 ½ cups sugar, tapioca, cornstarch and salt. Now gently toss in the berries.
3. Keep it aside for 15 minutes and spoon into crust-lined pan. Now to make lattice top, take the second crust and cut it into ½ inch wide strips.
4. Arrange them in lattice design over the filling. Trim the edges and seal them.
5. Brush the crust using milk and sprinkle some sugar.
6. Now place the pie on middle oven rack and a large cookie sheet on the rack below the pie pan in case of spillover. Bake it for 15 minutes.
7. Reduce the temperature to 375 deg F and cover the edge of the crust with foil strips for the prevention of excessive browning.
8. Bake it for about 40 – 50 minutes longer or till the crust turns golden brown and the filling turns bubbly.
9. Keep it aside for two hours and then serve this yummy delicious.