THREE BERRY PIE (MONDAY)

Servings: makes 10 servings Preparation time: 25 minutes; standing time: 15 minutes Cooking time: 55 to 60 minutes; cooling time: 2 hours 1 (2-crust) package refrigerated piecrusts, softened 1 1/4 cups plus 2 teaspoons sugar, divided 5 tablespoons

cornstarch 2 tablespoons quickcooking tapioca

1/4 teaspoon table salt

(not coarse)

3 cups fresh or frozen blackberries, thawed and drained

2 cups fresh or frozen raspberries, thawed and drained

2 cups fresh or frozen blueberries, thawed and drained 1 tablespoon any milk

Place large foil-lined cookie sheet on lower oven rack to catch possible spills. Heat oven to 450 degrees.

Make crusts as directed for 2-crust pie, using 9-inch pie plate. In a large bowl, stir together 1 1/4 cups sugar, cornstarch,tapiocaand salt; add all berries and toss gently. Let stand 15 minutes. Spoon into crust-lined plate. Cut second crust into 1/2-inch-wide strips. Arrange in lattice design over filling. Trim; seal edges. Brush lattice with milk; sprinkle with remaining sugar. Place pie on middle rack (above rack with cookie sheet); bake 15 minutes. Reduce heat to 375degrees.Covercrust edge with strips of foil to prevent over-browning; bake 40 to 45 more minutes or until crust is golden and filling is bubbly. Cool 2 hours before serving.

Per serving: 346 calories, 3 grams protein, 12 grams fat (29% calories from fat), 4.8 grams saturated fat, 62 grams carbohydrate, 5 milligrams cholesterol, 281 milligrams sodium, 5 grams fiber.

Carb choices: 4.