Step 1

Preheat oven to 425°F.

Step 2

Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.

Step 3

Carefully stir together peaches, blueberries, raspberries, sugar, lemon juice, and cornstarch. Let sit for a couple minutes, then drain and pour into prepared pie plate.

Step 4

Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. OR

Step 5

Top the pie with a crumble topping.

Step 6

Place a pie shield around the edge of the pie and place the pie on a cookie sheet.

Step 7

Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 40-50 minutes, or until crust is baked through and golden.