Ingredients Jump to Instructions ↓

  1. 1 cup granulated sugar

  2. 3 tablespoons cornstarch

  3. 2 tablespoons quick-cooking tapioca

  4. 1/4 teaspoon salt

  5. 3 cups fresh blackberries (3/4 to 1 pound)

  6. 2 cups fresh raspberries (1/2 to 3/4 pound)

  7. 2 cups fresh blueberries (1/2 to 3/4 pound)

  8. Pastry dough

  9. 1 large egg, lightly beaten

  10. 1 tablespoon sanding or granulated sugar

  11. Special equipment: a 9-inch metal or glass pie plate (4-cup capacity)

  12. Accompaniment: vanilla cream

Instructions Jump to Ingredients ↑

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

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

  3. 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.

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

  5. 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.

  6. 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.

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


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