Recipe for cooking Deep Dish Berry Pie

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Deep Dish Berry Pie

Posted by Olga at recipegoldmine.com 5/17/02 6:09:47 am

Serves 8.

3 c. fresh blueberries, washed and drained
2 c. fresh red raspberries
1 c. fresh black raspberries
2 c. fresh strawberries, washed, hulled, and halved if lrg.
2 Tbsp. fresh lemon juice
1 tsp. finely minced lemon zest
1/3 c. blackberry brandy
2 Tbsp. flour
1/4 c. tapioca
3/4 c. sugar
1 sheet frozen puff pastry, defrosted according to pkg. directions
1 egg, beaten with 1 Tbsp. water

In a lrg. bowl, combine all of the berries. Sprinkle with the lemon juice, zest, and brandy. Toss gently to coat.

In a sm. bowl, combine the flour, tapioca, and sugar, and toss the mixture gently with the fruit. Pour the berry mixture into a 1 1/2 qt. ovenproof baking dish, and set it aside.

Meanwhile, on a lightly floured surface, roll out the pastry to 1/8 in. thick. Use a sharp knife to cut out a circle about 2 in.es lrg.r than the baking dish. Brush the circle lightly with the egg wash. Place the pastry, wash side down, over the berry filled baking dish, and stretch it tight, like the head of a drum. Press the overhanging dough against the sides of the dish; it should adhere all around. cover and refrigerate for 1 hour.

Preheat the oven to 450 degrees F.

When ready to bake, brush the top with egg wash and bake for 15 mins.; reduce the heat to 375 degrees F and bake for 25 mins. longer, or until the crust is golden. Do not open the oven door for the first 20 mins. or the pastry may fall.

Remove the dish from the oven and place it on a wire rack to cool slightly. Serve warm or at room temperature.

NOTE: The combinations of berries can vary according to taste and availability, but in any case should equal 8 c..