Cherry-Berry Pie

Adjust oven rack to lowest position. Preheat oven to 425ºF. Prepare pie crusts as directed on box for a 2-crust pie, using a 9-inch pie plate. Drain and reserve juices from thawed strawberries and cherries. Combine sugar, tapioca, cornstarch and salt in a medium saucepan; stir in juices.

Cook over medium heat, stirring constantly, until clear and thick (about 6 to 7 minutes). Stir in strawberries, cherries and lemon juice. Pour into prepared pie shell. Dot with butter.

Top with second crust. Seal and flute the edges. Cut 5 to 6 small slits in top. Bake 35 to 40 minutes, until top is golden brown and filling is bubbly. Cool completely on wire rack. Serve with vanilla ice cream, if desired.