Pastry dough for 2 crust pie, rolled into 2 11-inch rounds
1 egg, beaten
1 Tbsp sugar
Instructions
Preheat large baking sheet in middle of oven at 450.
Whisk together sugar, cornstarch, tapioca and salt; toss with berries in large bowl.
Line pie dish with one pastry dough round, leaving 1/2 overhang; pour berry mixture over prepared dough; top with second pastry round, crimp and seal edges; brush crust with egg, sprinkle with sugar; cut 3 steam vents in top of pie.
Place pie unto baking sheet in oven; bake 15 minutes; reduce oven heat to 375 and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes longer; cool on rack at least 3 hours before serving (filling with thicken as pie cools).
Originally Submitted
3/19/2010
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