3 Berry Pie Submitted by Kim K., Columbus Ingredients 1 package refrigerated pie crusts 1: 14.5-ounce can pitted tart red cherries, undrained 1: 12-ounce package frozen raspberries, semi-thawed 1 cup fresh blueberries 1 cup Splenda, granulated 1/4 cup cornstarch 2 tablespoons butter Preparation 1. Preheat oven to 375 degrees F. 2. Unroll and fit one piecrust into a 9-inch pie plate;     set aside. 3. Drain cherries, raspberries and blueberries, reserving     1 cup of the juices. 4. Set berries and juice aside. 5. Combine Splenda and cornstarch in a medium saucepan;     gradually stir in reserved juice. 6. Cook over medium heat, stirring constantly, until mixture     begins to boil. 7. Boil 1 minute, stirring constantly. 8. Stir in butter and reserved fruit. 9. Cool slightly and spoon mixture into pie shell. 10. Unroll remaining piecrust; roll to 1/8-inch thickness:       place over filling. 11. Fold edges under and crimp. 12. Baste top with egg wash. 13. Cut slits in top to allow steam to escape. 14. Bake 40 minutes or until crust is golden. Characteristics                                  Eat This For: Sugar-free                                                       Dessert