Heat oven to 450 d. Make pie crusts as directed for two-crust pie using glass 9-inch pan.

In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. Cover with lattice top. Trim and seal edges. Brush crust with milk; sprinkle with 2 tsps sugar.

Place pie on middle oven rack; place large cookie sheet on rack below pie pan for spillover. Bake pie 15 minutes. Reduce oven temp to 375 d F., cover edge of crust with strips of foil to prevent burning. Bake about 40 - 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hrs before serving.

From Pillsbury Pie Crust box