Cherry Berry Pie

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.