Triple Berry Cherry Pie

**from pampered chef**

1 package refrigerated pie crust (2 crusts)
3/4 cup sugar
1/3 cup cornstarch
1 1/2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 tsp. lemon zest
1 Tbsp lemon juice
1 can cherry pie filling
1 egg white, lightly beaten

Preheat oven to 375. Let pie crust stand @ room temp for 15 min. Combine sugar & cornstarch. Add fresh berries, lemon zest & juice. Mix gently. Fold cherry pie filling into mixture.

Gently unfold one pie crust on to lightly floured mat. Roll crust to an 11 1/2 in circle. Press dough into bottom & sides in pie plate. Brush crust with some egg white. Spoon fruit mix into crust.

Cut 2nd pie crust into 15 strips (3/4 in wide) set aside 3 strips. Twist remaining strips, lay 5 strips evenly across the filling, lay remaining 5 in opposite directions. Firmly press ends of strips onto top edge of crust. Brush with egg white. Place reserved strips end to end over crest edge. Press edge firmly to seal.

Cover edge of pie with 2/3 inches of aluminum foil . Back 55-60 minutes or until center is bubbly and crust is golden brown. Cool 3-4 hours.