Pie pastry dough for 2 crust
3 c Blueberries
1/3 c Cornstarch
1/4 c Lemon juice
1/8 ts Cinnamon
1/4 c Half&half
3 c Blackberries
2 1/2 c Raspberries
1 1/2 c Sugar
1/8 ts Nutmeg
1 tb Unsalted butter, in bits
Ice cream as accompaniment
Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it
into a 9 inch deep dish pie plate and trim edge, leaving a 1/2 inch
overhang. Chill the shell while making the filling. In a large bowl, toss
together the berries, cornstarch, 1 1/2 cups sugar, lemon juice, nutmeg,
and cinnamon until combined well. Mound the filling in the shell and dot
with butter. Roll out remaining dough into a 13 ~ 14 inch round on a
lightly floured surface. Drape it over the filling and trim, leaving a 1
inch overhang. Fold the overhang under the bottom crust, pressing the edge
to seal it. Crimp the edge decoratively. Brush the crust with h&h, make
slits in the top crust and sprinkle with sugar. Bake on a large cookie
sheet in a preheated 425f oven for 20 minutes. Reduce heat to 375f and bake
for 35 – 40 minutes more or until crust is golden and filling is bubbling.
Serve with ice cream.
From
Yields
6 Servings