Recipe makes one 9-in
pie
Dough for 9-in double
flaky pie crust
1 cup + 1 tbsp sugar
3 tbsp quick-cooking tapioca
2 cups fresh blueberries
2 cups hulled and halved fresh strawberries
1 cup fresh blackberries, picked over
1 cup fresh raspberries, picked over
2 tbsp unsalted butter, cut into small pieces
(KY’s note: I used 4 cups strawberries and 1 cup of
blueberries instead of those berries listed above. The berries shrink when they
bake, so while 6 cups of berries - as listed in the recipe - seem like a lot for one pie, it's not!)
1. Preheat
oven to 190 degrees C (375 degrees F).
2. In
a large bowl, stir together 1 cup of the sugar and the tapioca.
3. Add
the berries and gently toss until well coated with sugar. Set aside.
4. Divide
the pie dough in half. On a lightly floured work surface, roll out one half
into a 12-in circle, about 1/8-inch thick.
5. Fit
it into a 9-inch pie plate. Trim the pastry to 1/2-inch beyond the rim of the
plate.
6. Pour
the berry mixture into the crust.
7. Dot
the filling with the butter
8. Roll
out the remaining pie dough into a square about 1/8-inch thick. Cut the pastry
into 3/4-inch wide strips. Sprinkle the remaining 1 tbsp of sugar evenly over
the strips. Weave the strips into a lattice pattern over the top of the
filling.
9. Press
the ends of the strips into the edge of the bottom crust. Fold the bottom
pastry upward, over the strip ends. Press around the edge of the pie with the
tines of a large fork.
10.
To prevent over-browning, cover the edge of the
pie with aluminum foil.
11.
Place the pie in the oven and bake until the top
is nicely golden, about 30 minutes.
12.
Let cool completely on a wire rack before
serving with a scoop of vanilla ice cream.
Recipe adapted from “Sweety
Pies: An Uncommon Collection of Womanish Observations, With Pie” by Patty
Pinner
