When I accidentally keep berries too long and they look wrinkled and old, they still can be used and be very tasty in a pie. Homemade pies always taste better than store bought. Using store bought pie crust helps make an easy pie. This triple berry pie from Pillsbury makes the perfect dessert for the Fourth of July celebration.
You Will Need:
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1-1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh blackberries
2 cups fresh raspberries
2 cups fresh blueberries
1 tablespoon milk
2 teaspoons sugar
Pie Pan
Lattice Pie Cutter
You Will Need:
1. Heat the oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
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 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 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°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.
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