* Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Three-Berry Pie w/Vanilla Cream
Categories: Pies, Fruits, Desserts, Pastry, I scream
Yield: 6 Servings

1 c Granulated sugar
3 tb Cornstarch
2 tb Quick-cooking tapioca
1/4 ts Salt
3 c Fresh blackberries
2 c Fresh raspberries
2 c Fresh blueberries
Pastry dough
1 lg Egg; lightly beaten
1 tb Sanding or granulated sugar

SPECIAL EQUIPMENT: a 9" metal or glass pie plate (4-cup
capacity)

ACCOMPANIMENT: vanilla ice cream

Put a large baking sheet in middle of oven and preheat
oven to 450+.F/232+.C0.

Whisk together granulated sugar, cornstarch, tapioca, and
salt, then toss with berries.

Roll out 1 piece of dough (keep remaining piece chilled)
on a lightly floured surface with a lightly floured
rolling pin into a 13" round and fit into pie plate. Trim
edge, leaving a 1/2" overhang. Chill shell while rolling
out dough for top crust.

Roll out remaining piece of dough on lightly floured
surface with floured rolling pin into an 11" round.

Spoon filling into shell, then cover pie with pastry round
and trim with kitchen shears, leaving a 1/2450+.F/232+.C
overhang. Press edges together, then crimp edge
decoratively. Brush top of pie with egg and sprinkle all
over with sanding sugar. Cut 3 steam vents in top crust
with a small sharp knife.

Bake pie on hot baking sheet in middle of oven 15 minutes,
then reduce oven temperature to 375+.F/190+.C and continue
to bake until crust is golden brown and filling is
bubbling, about 45 minutes more.

Cool pie on a rack at least 3 hours before serving to
allow juices to thicken slightly (filling will still be
juicy).

Recipe by Melissa Roberts

August 2003 | Gourmet

Serves 8

MM Format by Dave Drum - 02 July 2009

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