You could also top this tangy dessert with a scoop of vanilla ice cream.
1 (15-ounce) package refrigerated piecrusts
1 tablespoon sugar
1 1/2 cups sugar
2 (16-ounce) packages frozen blueberries
1 (16-ounce) package frozen cherries
1 cup fresh or frozen cranberries*
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter or margarine, cut up
Garnish: whipped topping
How to Make It
Unfold 1 piecrust, and press out fold lines; cut pastry into 1-inch strips, and place on a baking sheet. Unfold remaining piecrust; press out fold lines, and cut into 1/2-inch strips. Sprinkle evenly with 1 tablespoon sugar, and place on a baking sheet.
Bake pastry strips at 425° for 7 to 8 minutes or until golden.
Stir together 1 1/2 cups sugar and next 5 ingredients. Spoon half of berry mixture into a lightly greased 13- x 9-inch baking dish, and top evenly with 1-inch baked pastry strips. Spoon remaining berry mixture into baking dish; dot with butter.
Bake at 400° for 30 to 35 minutes or until bubbly. Top with 1/2-inch baked pastry strips. Garnish, if desired.
*1 Granny Smith apple, peeled and chopped, may be substituted.