3 cups fresh blackberries
2 cups fresh raspberries
2 cups fresh blueberries
1/4 cooked tapioca (optional)
1 cup brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons butter
3 tablespoons cornstarch
1 pate brisee pastry dough (prepared earlier), cut into two
1 large egg, separate the white and the yolk
1 tablespoon granulated sugar
Preheat oven to 425*F
Use a 9" round tin or glass pie pan
Bake in a large baking/cookie sheet on a preheated 450* F oven for 15 minutes, then lower temperature to 375*F and bake for another 45 minutes or until golden brown.
Roll one pastry dough on a floured surface to form about 11" round 1/4 inches flat dough. Lift one side of dough and roll around the rolling pin to pick up the whole flat dough, then lay gently on top of the 9" pie pan.
2 cups fresh raspberries
2 cups fresh blueberries
1/4 cooked tapioca (optional)
1 cup brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons butter
3 tablespoons cornstarch
1 pate brisee pastry dough (prepared earlier), cut into two
1 large egg, separate the white and the yolk
1 tablespoon granulated sugar
Preheat oven to 425*F
Use a 9" round tin or glass pie pan
Bake in a large baking/cookie sheet on a preheated 450* F oven for 15 minutes, then lower temperature to 375*F and bake for another 45 minutes or until golden brown.
Roll one pastry dough on a floured surface to form about 11" round 1/4 inches flat dough. Lift one side of dough and roll around the rolling pin to pick up the whole flat dough, then lay gently on top of the 9" pie pan.
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