PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Roll out dough for top crust into a 10-inch circle. Cut into strips 3/4-inch wide. Heat oven to 425ºF.
PLACE peaches, blackberries and blueberries in large bowl. Add sugar, corn starch and lemon juice. Stir gently until evenly moistened. Fill prepared pie crust. Dot with butter.
WEAVE strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust folding over ends of strips. Crimp edge.
BAKE 15 minutes. Reduce oven to 375°F. Bake an additional 35 to 45 minutes or until lightly browned. Cool at least 3 hours before cutting to allow filling to thicken.
For a lattice crust how-to, watch our tutorial here: https://youtu.be/KdzjJE5iN5M
Nutrition
Serving size
(1 slice, 1/8 of pie)
Calories 460
Calories from Fat190g
Total Fat 21g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10mg
Sodium 310mg
Potassium 0mg
Total Carbohydrates 63g
Dietary Fiber 3g
Sugars 33g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
