Triple Berry Pie

The summer weather always puts me in the mood for lighter desserts. I recently started making pies and cobblers, which I had never done before. I am hooked. My favorite is this Triple Berry Pie. I experimented with different recipes and came up with my own variation. This has to be one of the easiest things I've ever baked.

(Swoop Bowls by Crate & Barrel)

Ingredients:

1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
1/2 cup sugar
1/4 cup flour
1 & 1/2 tablespoons lemon juice
3 teaspoons tapioca
1/4 stick of butter, diced
pillsbury ready to use pie crust

Instructions:

In a bowl, combine berries, sugar, flour, lemon juice and tapioca. Let stand for several minutes. Pour berry mixture into pie crust and sprinkle diced butter. Cover with pie crust. (I love making a lattice design so the berries peek through). Bake for 40 minutes at 350 degrees F. Let pie cool before cutting. I let it stand overnight before cutting & eating so that it firms up a bit. Tastes amazing with vanilla ice cream. Enjoy!

(Emile Henry Artisan Ruffled Pie Dish in Nougat)