Raz-Black-Blue Pie
INGREDIENTS:
3 cups fresh or frozen (partially thawed) blackberries
2 cups fresh or frozen (partially thawed) raspberries
1 1/2 cups fresh or frozen (partially thawed) blueberries
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
1 tablespoon lemon juice
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 teaspoon flour
2 tablespoons cold butter, cut into small pieces
1 egg white, beaten
Coarse white sugar
DIRECTIONS:
1 Heat oven to 450°F. In large bowl, mix berries, sugar, tapioca, salt
  and lemon juice. Let stand 15 minutes.
2 Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides
  lightly with flour; place in ungreased 9-inch glass pie plate. Press firmly
  against side and bottom. Spoon berry mixture into crust-lined plate.
  Dot with butter. To make lattice top, cut second crust into 1-inch-wide
  strips with pastry cutter. Place half of the strips across filling in pie plate.
  Weave remaining strips with first strips to form lattice. Trim ends of strips
  even with edge of bottom crust. Seal and flute. Brush with egg white;
  sprinkle with coarse sugar.
3 Place pie on middle oven rack; place sheet of foil on rack below pie
  in case of spillover. Bake 15 minutes, reduce oven temperature to 350°F.
  Cover crust edge with strips of foil to prevent excessive browning;
  bake 40 to 50 minutes or until golden brown. Cool at least 2 hours
  before serving.

For a special touch, drizzle warmed blueberry pancake syrup over the top
  of each slice just before serving.

Nutritional Information:
1 Serving (1 Serving)Calories 470
Calories from Fat 140
Total Fat 15g
Saturated Fat 7g,
Trans Fat 0g
Cholesterol 15mg
Sodium 380mg
Total Carbohydrate 80g
Dietary Fiber 5g
Sugars 45g
Protein 2g

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