Instructions: 1. In a large bowl, combine strawberries, apples and blueberries. Add lemon juice and toss. Add cornstarch and 2/3 cup sugar and toss well.

2. Roll the pastry into two circles. Ease one circle into a 9 inch pie pan, allowing the excess to hang over the rim. Pile filling in pan. Top with second pastry circle, folding edges under and crimping to seal. Cut two or three slits in the top of the crust to allow steam to escape. Brush with milk and sprinkle with 1 teaspoon sugar.

3. Bake in a preheated, 450-degree oven for 10 minutes. Reduce temperature to 350 degrees and bake an additional 35-40 minutes, shielding top crust with foil if the pastry becomes too brown. The pie is very juicy when served warm. The filling will set up at room temperature or in the refrigerator overnight.

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