Ingredients
Units
Scale
- Pastry for 2 9″ crusts ( recipe here)
- 5 cups fresh fruit ( we used 2 cups raspberries, 2 cups blackberries and 1 cup blueberries)
- 1 1/3 cups white sugar
- 2 tbsp corn starch
- 2 tbsp quick cook tapioca
- 1 tbsp butter
- 1 tbsp milk or cream
- 1 tbsp raw sugar
Instructions
- Preheat oven t0 350F
- Combine fruit in a large bowl, add the sugar, corn starch and quick cook tapioca. Mix well and set aside.
- Roll out pastry for the bottom crust and place in a 9″ pie plate, trim the edge fairly close to the dish.
- Place the fruit into the crust.
- Roll out the top crust slightly larger then the first. Place on top of the pie and fold the edge tucking it underneath the bottom crust. Crimp edge. Create a steam vent on top.
- Brush the crust with the milk and sprinkle with the raw sugar.
- Bake for 50-55 minutes, until the top is golden brown.
- Cool completely before slicing.
- Category: Baking, Dessert, Recipes