Strawberry Rhubarb-Raspberry Lattice Pie

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   ["Arrange a large baking sheet on the bottom rack of the oven and preheat to 400.", "Line a 91/2"" or 10"" pie pan with one of the crusts; set aside.", "In a large bowl, gently toss together strawberries, rhubarb, raspberries, sugar, and cornstarch until well coated, then transfer to prepared pie pan.", "Working on a sheet of parchment paper, cut remaining crust into 10 strips, each about 1"" wide.", "Lay half the strips across the pie at even intervals, then weave the remaining strips in and out to make a lattice crust.", "Press edges together to seal, and then trim off or fold under any remaining dough.", "Bake 45 minutes, and the reduce heat to 375.", "Continue to bake until fruit is bubbly and crust is golden brown, about 30 minutes more.", "Set aside to cool.", "Serve warm or at room temperature."]

* Per serving · 4 servings · Values may vary.

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