Heat oven to 450* F. make pie crust as directed on package for two-crust pie using glass 9-inch pie 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. To make lattice top. cut second crust into 1/2 inch wide strips. Arrange strips in lattice design over filling. Trim and see edges. Brush crust with milk, sprinkle with sugar.

Place pie on middle oven rack, plance large cookie shee on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375 F. Cover edge of crust with strips of foil to prefent excessive browning.

Bake about 40 to45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.