Easy Weeknight Summer Fruit Pie

• Pilsbury frozen pie crusts
• 1/4 C plus 2 T 1% organic milk
• 2 T organic butter (divided)
• 1/2 C plus 2 T white sugar
• 2 pint containers strawberries
• 4 local peaches
• 1 pint container blueberries
• Vanilla ice cream

1. 1.Preheat oven according to crust instructions
2. 2.Thaw pie crusts
3. 3.Slice fruits into large bowl and cover with 1/4 C milk and 1/2 sugar - stir until fruit is coated
4. 4. Unroll first pie crust and drape into deep dish pie pan
5. 5. Fill pie pan with fruit mixture. Dot top with pieces of the butter
6. 6. Cover with second crust. Pinch sides closed - use fork to seal the edge. Make four slices in top to let steam escape.
7. 7. Brush remaining milk on top of crust and sprinkle remaining sugar over the entire crust
8. 8. Put pie on a foil lined baking sheet to alleviate messy juice overflow. Bake pie for approximately one hour - watch to make sure that the crust doesn't get too brown (cover with tin foil if necessary)
9. 9. Let rest during dinner (approximately 45 minutes)
10. 10. Serve with ice cream and accept kudos from grateful weeknight celebrants!

frozen pie crusts, t, t, t, containers strawberries, peaches, blueberries, vanilla ice cream

Taken from www.epicurious.com/recipes/member/views/easy-weeknight-summer-fruit-pie-1210716 (may not work)