* Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Three-Berry Pie w/Vanilla Cream
 Categories: Pies, Fruits, Desserts, Pastry, I scream
      Yield: 6 Servings

      1 c  Granulated sugar
      3 tb Cornstarch
      2 tb Quick-cooking tapioca
    1/4 ts Salt
      3 c  Fresh blackberries
      2 c  Fresh raspberries
      2 c  Fresh blueberries
           Pastry dough
      1 lg Egg; lightly beaten
      1 tb Sanding or granulated sugar

  SPECIAL EQUIPMENT: a 9" metal or glass pie plate (4-cup
  capacity)

  ACCOMPANIMENT: vanilla ice cream

  Put a large baking sheet in middle of oven and preheat
  oven to 450+.F/232+.C0.

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

  Spoon filling into shell, then cover pie with pastry round
  and trim with kitchen shears, leaving a 1/2450+.F/232+.C
  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/190+.C 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).

  Recipe by Melissa Roberts

  August 2003 | Gourmet

  Serves 8

  MM Format by Dave Drum - 02 July 2009

  Uncle Dirty Dave's Archives

MMMMM

... It's gonna be like threading a needle with a haystack.

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