Triple Mixed Berry Deep Dish Galette

Preheat oven to 375 °F.

In a large bowl combine berries, sugar, lemon juice, and cornstarch. Mix and set aside.

On a flat, well floured surface, roll out bottom pie crust into a 11-12 inch diameter circle. Trim edges even removing any jagged ends. Creating a smooth circle.

Place bottom pie crust in a 9-inch pie plate. Crust edge should hang over edge of pie plate about 1 inch. Fill with berry filling. Cut butter into small pieces and place over the top of the berry filling.

Add lattice top by rolling dough out into an 11-12 inch diameter circle. Cut into five, 1½ inch wide strips. Create lattice top. Trim edges to the inside edge of the pie plate. Fold the outer edge of the bottom of the crust inward, creating small tucks around the edges as you go.

Brush the top of the lattice pie crust with milk. Sprinkle lightly with sugar.

Place pie on a parchment lined baking sheet. Place baking sheet, with the pie, on the center rack in the middle of the oven. Bake at 375 °F for 55-60 minutes. Check the pie after 30 minutes and place a piece of tinfoil over it if the top crust is getting too brown.

Carefully remove the pie to a wire cooling rack and allow to cool for several hours. Once cooled completely cut into the pie and serve with a scoop of vanilla ice cream.