Ingredients:
8 servings Prep time: 20 minutes Start to finish: 2 hours 30 minutes 1 package (14.1 ounces) 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

Instructions:
Heat oven to 450-degrees 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, 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 two 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 F. Cover edge of crust with strips of foil to prevent excessive browning. Bake about 40-45 minutes longer or until crust is golden brown and filling is bubbly. Let stand two hours before serving. .