Categories: cobbler, pie, tart
Ingredients
- 1 ( 2- crust) pkg. refrigerated pie crusts, softened
- 1 1/4 cups PLUS 2 tsps. sugar, divided use
- 5 Tbsp. cornstarch
- 2 Tbsp. quick-cooking tapioca
- 1/4 tsp. fine salt
- 3 cups fresh or frozen blackberries, thawed and drained
- 2 cups fresh or frozen raspberries, thawed and drained
- 2 cups fresh or frozen blueberries, thawed and drained
- 1 Tbsp. milk
Directions
- Place large cookie sheet on oven rack below middle rack to catch possible spills. Heat oven to 450 degrees.
- Line a 9- inch pie plate with one of the crusts, set aside. Reserve second crust.
- In a large bowl, stir together 1 1/4 cups sugar, cornstarch, tapioca, and salt; add all of the berries; toss gently. Let stand 15 minutes. Spoon mixture into crust-lined plate.
- Unroll and cut second crust into 1/2-inch wide strips. Arrange in lattice design over filling. Trim; seal edges. Brush lattice with milk; sprinkle with remaining sugar. Place pie in middle rack (above rack with cookie sheet) bake 15 minutes. Reduce heat to 375 degrees. Cover crust edge with strips of foil to prevent over-browning; bake 40 to 45 more minutes or until crust is golden and filling is bubbly. Cool at least 2 hours before serving.