Ingredients Jump to Instructions ↓

  1. 2 prepared refrigerated 9-inch pie crusts

  2. 1 (16 1/2-ounce) can blackberries, drained

  3. 1 (16 1/2-ounce) can blueberries, drained

  4. 1 (16 1/2-ounce) can pitted tart pie cherries, drained

  5. 3/4 cup granulated sugar

  6. 1/3 cup all-purpose flour Grated peel of one lemon

  7. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Heat oven to 450ºF (230ºC). Bring crusts to room temperature as package directs. Fit one crust into 9-inch pie pan; don't trim. In a large bowl, mix remaining ingredients and pour into pie shell. Lay second crust over filling. Fold top crust edge under edge of bottom crust, then crimp to seal; with knife, cut 4 vents in top crust. Chill 15 minutes. Brush crust with milk or cream, if desired. Bake in center of oven 10 minutes; reduce oven to 350ºF (175ºC) and continue to bake 30 to 35 minutes longer, or until crust is golden and filling is bubbly. If needed, lay a sheet of foil over pie for last 10 to 15 minutes of baking to prevent over browning.


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