Last month I won a Pillsbury contest over at Tidy Mom, she sent me a pie t-shirt and coupons and recipes for Pillsbury pies. One of the recipes was a triple berry pie and it looked so good! My father in law really likes pie so I made it while he was visiting us at Christmas.
It calls for fresh or frozen fruit so I used frozen fruit from Trader Joe’s. I had a ton in my freezer from the bakery that I liquidated over the summer and I needed to make room in my freezer. Here is the recipe…
1 package Pillsbury® refrigerated pie crusts, softened as directed on package
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon 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 tablespoon milk
2 teaspoons sugar
Heat oven to 450°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, 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. ( I didn’t make mine with the lattice top because I only had 1 pie crust, I did take the extra trimmings to make a little flower decoration on top).
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.