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Three Berry Girls Pie




Source of Recipe


Gourmet Magazine, August 2003


Recipe Introduction


This was an incredible pie. Everyone loved it. I added a confectioner’s sugar glaze to the top of the pie instead of using the sanding sugar and served it with sweetened whipped cream. Although the recipe is from Gourmet, the 'girls' part of the title is an homage to our three 'Berry' nieces.


List of Ingredients




1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh blackberries (3/4 to 1 lb)
2 cups fresh raspberries (1/2 to 3/4 lb)
2 cups fresh blueberries (1/2 to 3/4 lb)
pastry for 2 crust pie
1 large egg, lightly beaten
1 tablespoon sanding or granulated sugar


Recipe



Put a large baking sheet in middle of oven and preheat oven to 450°F.

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-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch 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-inch round.

Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch 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 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).

Makes 8 servings.