2 Pillsbury Pet-Ritz Frozen Deep Dish Pie Crusts
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen strawberries (thawed and drained)
2 cups fresh or frozen raspberries (thawed and drained)
2 cups fresh or frozen blueberries (thawed and drained)
1 tablespoon milk
2 teaspoons sugar
1. Heat oven to 450 degrees F.
2. In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into 1 Pillsbury Pet-Ritz deep dish pie crust. To make lattice top, roll out thawed second crust and cut into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
3. 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.