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.
Yields
6 servings