IT'S-THE-BERRIES PIE Put a spin on a lattice-top pie filled with fresh strawberries, blueberries, and blackberries by twisting pastry strips into a breezy pinwheel. Pastry for double-crust pie 1/2 to 2/3 cup sugar 1/3 cup all-purpose flour 2 cups halved strawberries 2 cups blueberries 1 cup blackberries or raspberries 2 teaspoons finely shredded lemon peel or 1/2 teaspoon ground cinnamon Milk Sugar

Prepare and roll out half of the pastry. Line a 9-inch pie plate with pastry; set aside.

Preheat oven to 375°F.

Stir together sugar and flour in a large mixing bowl. Stir in berries and lemon peel or cinnamon; gently toss until berries are coated. Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry to 1/2 inch beyond edge of pie plate; fold the extra pastry under, even with the plate's rim, to build up the edge.
Roll remaining pastry into a 12-inch circle on a lightly floured surface. Cut into 3/4-inch strips. Place strips on top of pie, twisting them so the ends form a pinwheel in the center. Trim the strips to about 1/2 inch beyond the edge of the plate, turn them under the bottom crust, and pinch at the edge to form a seal. Crimp edge as desired.

Brush pastry strips with milk; sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. Bake in the preheated oven for 25 minutes. Remove foil. Bake 25 to 30 minutes more or until top is golden. Cool on a wire rack.

Makes 8 servings.

1 Serving: Calories: 367, Fat: 18g (Saturated: 4g), Cholesterol: 0mg, Sodium: 138mg, Carbohydrate: 49g, Protein: 4g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]