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Triple Berry Pie

Prep 20 min
Total 2 hr 30 min
Ingredients 10
Servings 8

An easy pie gets a head start with refrigerated pie crust, and fabulous flavor from blueberries, raspberries and blackberries. MORE+ LESS-

By Pillsbury Kitchens

May 26, 2015

Ingredients

package Pillsbury™ refrigerated pie crusts, softened as directed on package

1 1/2

cups sugar

tablespoons cornstarch

tablespoons quick-cooking tapioca

1/4

teaspoon salt

cups fresh or frozen (thawed and drained) blackberries

cups fresh or frozen (thawed and drained) raspberries

cups fresh or frozen (thawed and drained) blueberries

tablespoon milk

teaspoons sugar

Steps

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1

Heat 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 110

% Daily Value

Total Fat: 13g; 19%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 340mg; 14%
Potassium: 170mg; 5%
Total Carbohydrate: 84g; 28%
Dietary Fiber 6g 23% Sugars 46g
Protein: 3g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 20%; 20%
Calcium: 2%; 2%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;