Are you all pie-d out? One last pie submission from the Pillsbury people, this time featuring a trio of berries.
Heat oven to 450 degrees. Using one box refrigerated pie crusts, make crusts as directed on package for two-crust pie suing glass 9-inch pie pan.
In large bowl, stir together 1 ½ cups sugar, 5 tablespoons cornstarch, 2 tablespoons quick-cooking tapioca and ¼ teaspoon salt. Gently toss mixture with berries: 3 cups fresh or frozen (thawed and drained) blackberries; 2 cups fresh or frozen (thawed and rained) raspberries; and 2 cups fresh or frozen (thawed and drained) blueberries. Let stand 15 minutes. Spoon into crust-lined pan.
To make lattice top, cut second crust into ½-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges, brush crust with 1 tablespoon milk; sprinkle with 2 teaspoons 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. 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.