Ingredients

2 cups strawberries, sliced
1 cup red raspberries
1 cup blueberries
¾ cup sugar
¼ cup uncooked Minute Tapioca
2 TBSP lemon juice
1 tsp vanilla
pinch of salt
refrigerated crust for a two crust pie

Directions

Mix the berries, sugar, tapioca, lemon juice, vanilla, and salt. Stir and allow to stand for about 15 minutes or until juice starts to form. In the meanwhile, unroll crust and fit one crust into a 9 inch pie plate. Roll the other piece of dough into an 11 inch circle. Spoon berry mixture into pastry in the pie plate. Brush water around the top of the crust in the dish and lay the second pastry onto it. Press or flute to seal. Cut three or four slits in the top pastry in an attractive pattern. If you wish, you may brush the top crust with water and sprinkle with cinnamon sugar. Bake in a preheat 375 deg oven about 40 to 50 minutes. If the crust is browning too quickly, cover the top loosely with aluminum foil. Allow to cool before cutting.