Double-Crust Jumble Berry Pie

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Butter Pie Crust recipe to follow

 

 

* Exported from MasterCook *

 

Double-Crust Jumble Berry Pie

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup sugar

2 Tbs. cornstarch

2 Tbs. quick-cooking tapioca

1/4 tsp. salt

6 cups Berries -- Washed and Well-dried Mix of Blackberries,

Blueberries, Raspberries and Quartered Strawberries

1 Tbs. unsalted butter -- cut into small pieces

1 recipe Butter Pie Crust

 

In a large bowl, mix together the sugar, cornstarch, tapioca, and salt. Add the

berries and toss with your hands until the berries are evenly coated.

 

Roll out the pie dough according to the directions in the Butter Pie Crust

recipe. Pile the berries into the dough-lined pie pan, sprinkling any remaining

dry ingredients on top. Dot the surface with the butter, cover the berry mixture

with the top crust and seal the edges by fluting.

 

Cut 5 or 6 slits in the top crust to let steam escape during cooking. Heat the

oven to 400°F while you chill the pie in the refrigerator for 15 to 20 min.

 

Put the pie on a baking sheet to catch any drips, bake it in the hot oven for 15

min., and then reduce the temperature to 350°F. Continue baking until the crust

is golden and the filling juices that are bubbling through the vents and edges

are thick, glossy, and slow, another 50 to 60 min. For the best texture for

serving, cool the pie completely (which may take up to 5 hours), and then reheat

slices or the whole pie just slightly before serving. (Cooling completely allows

the filling juices to firm up, while a quick reheat makes the pastry nice and

flaky.) You can serve the pie while it's still warm, but the filling will be

slightly liquid; definitely don't serve the pie hot, as the juices will be too

fluid.

 

Yields one 9-inch double-crust pie.

 

Source:

" FineCooking.com "

 

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Per Serving (excluding unknown items): 1202 Calories; 14g Fat (10.3% calories

from fat); 5g Protein; 276g Carbohydrate; 20g Dietary Fiber; 31mg Cholesterol;

547mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Fruit; 2 1/2 Fat; 13 1/2 Other

Carbohydrates.

 

NOTES : You can make this pie with only one type of berry if you like, but I

love to mix blueberries, raspberries, blackberries, and strawberries. I don't

normally like cooked strawberries, but I find that using just a few in this

mixture adds a nice floral-fruity lightness to the finished pie. Since all these

berries are juicy, I like to use both tapioca and cornstarch to keep the texture

of the filling somewhat firm and the juices contained around the fruit. You can

use these same measurements for sliced or chunked stone fruit, such as peaches,

nectarines, or plums.

Nutr. Assoc. : 0 0 0 0 0 0 0