THREE-BERRY PIE

THREE-BERRY PIE image

Categories Berry

Yield 8 Servings

Number Of Ingredients 15

Previous Next

CRUST
2 cups all purpose flour
1 tsp. salt
1 cup chilled solid vegetable shortening, cut into ½-inch cubes
2 Tbsp. ice water
1 large egg, beaten to blend, divided
1½ tsp. distilled white vinegar
FILLING
5 cups mixed berries (such as raspberries, blackberries, and blueberries)
1 Tbsp. brandy
1 Tbsp fresh lemon juice
2½ Tbsp quick-cooking tapioca
1½ cups (scant) sugar
½ tsp. ground cinnamon
1 Tbsp. raw sugar

Steps:

FOR CRUST: Whisk flour and salt in large bowl. Add shortening. Using back of fork, cut shortening into flour mixture until coarse meal forms. Mix 2 Tbsp ice water, 2 Tbsp beaten egg, and vinegar in small bowl to blend. Add egg-vinegar mixture to flour mixture; toss with fork until moist clumps form (cover and refrigerate remaining beaten egg for glaze). Gather dough into 2 balls, 1 slightly larger than the other. Flatten each into disk, wrap separately in plastic, and refrigerate dough at least 1 hour and up to 1 day. FOR FILLING: Gently mix berries, brandy, and lemon juice in large bowl. Grind tapioca in spice grinder to fine powder. Mix tapioca powder, scant 1½ cups sugar, and cinnamon in small bowl. Add to berries and toss to coat. Let stand 45 minutes, stirring occasionally. Preheat oven to 400°F. Roll out larger dough disk to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Roll out smaller dough disk to 11-inch round. Transfer berry mixture to pastry-lined pie dish, mounding in center. Top with 11-inch dough round. Trim overhang to ½ inch. Fold overhang over; crimp edges. Brush crust with reserved beaten egg. Sprinkle with raw sugar. Cut several slits in top crust. Place pie on baking sheet. Bake pie until just beginning to brown, about 15 minutes. Reduce oven temperature to 350°F; continue baking until juices bubble through slits, about 25 minutes. Cool. (Pie can be made 8 hours ahead. Let stand at room temperature.)