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Very Berry Pie

Very Berry Pie recipe
photo by:kraft
Everyone loved this pie! Only variation I made was to use two cups of blueberries. People even asked for seconds!
posted by
 a cook
on 8/20/2009
30 min
1 hr 20 min
10 servings
Magazine Acquisition

what you need

cups  blueberries
cups  raspberries
cup  blackberries
cup  sugar
Tbsp.  MINUTE Tapioca
pkg.  (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
Tbsp.  butter or margarine

Make It

PREHEAT oven to 400°F. Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.

PREPARE bottom pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.

BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Kraft Kitchens Tips

Great Substitute
Substitute 4 cups frozen blueberries, thawed and drained, for the fresh berries.
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