Easy Berry Pie
1 cup fresh halved strawberries
2 cups fresh raspberries
1 1/2 cups fresh blueberries
3/4 cup white sugar
1/4 cup cornstarch or Minute Tapioca
1 tbsp. butter
14.1 oz. pkg. Pillsbury Refrigerated Pie Crusts
1 egg white, lightly beaten
1 tbsp. turbinado sugar
In large bowl, combine first five ingredients, tossing to combine. Set mixture aside for 15 min. Adjust oven rack to lowest position; place a rimmed baking sheet on the rack and preheat oven to 425°. Line a 9" deep-dish pie pan with one crust; fill with fruit mixture and dot with butter. Top with the second crust, tucking top crust under the edge of the bottom crust; pinch crusts together to seal. Flute edge of crust with fingers. Cut 6-8 slits in the crust; brush with egg and sprinkle with sugar. Place pie on the preheated baking sheet; bake until the crust is a dark golden-brown (40-45 min.), covering the edges of the crust with strips of foil to prevent overbrowning in last 10-15 min. if needed. Transfer pie to a wire rack; cool 2 hrs. before serving.
Note: You can substitute 4 1/2 cups of any type or combination of berries, including blackberries, for the strawberries, raspberries and blueberries called for in this recipe.