Three Berry Pie with Vanilla Cream

By RossanaV

Ingredients

• Pie:
• 1 c granulated sugar
• 3 T cornstarch
• 2 T quick-cooking tapioca
• 1/4 t. salt
• 3 c fresh blackberries (3/4 - 1 lb.)
• 2 c fresh raspberries (1/2 - 3/4 lb.)
• 2 c fresh blueberries (1/2 - 3/4 lb.)
• Pastry Dough
• 1 large egg, lightly beaten
• 1 T granulated sugar
• Pastry Dough:
• 2 1/2 cups all-purpose flour
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2" cubes
• 1/4 c cold vegetable shortening
• 1/2 t. salt
• 4-6 T ice water

Details

Servings 8
Preparation time 40mins
Cooking time 100mins

Preparation

Step 1

Pie:
Put a large baking sheet in middle of oven and preheat to 450F. Whisk together sugar, cornstarch, tapioca and salt, then toss with berries. Roll out 1 piece of dough (keep remaining chilled) into a 13" round and fit into pie plate. Trim edge, leaving 1/2 " overhang. Chill shell while rolling out dough for top crust.

Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears leaving 1/2" overhand. Press edges together then crimp edge decoratively. Brush top of pie with egg and sprinkle all over with 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 temp. to 375F and continue to bake until crust is golden brown and filling is bubbling, about 45 mins. Cool on rack at least 3 hours.

Crust:
Blend flour, butter, shortening and salt in food processor on pulse until mixture resembles coarse meal with some pea sized butter lumps. Drizzle evenly with 4 T. ice water and pulse until incorporated. Squeeze a small handful, if it doesn't hold together, add more ice water, 1 T at a time, pulsing until incorporated and testing again. Do not overwork!

Turn out onto lightly floured surface and divide into 8 portions. With heel of hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into 2 balls, then flatten into 5" disks. Wrap separately in plastic wrap and chill until firm, at least 1 hour. Can be made 1 day ahead.