6 c Blackberries
1 1/4 c Granulated sugar
1/4 c Cornstarch
2 tb Unsalted butter; melted
2 tb Fresh lemon juice
2 tb Water
1 tb Quick-cooking tapioca
1 Egg white; lightly beaten
1 tb Sanding (coarse) or
- granulated sugar
Make pastry dough.
Place a baking sheet in lower third of oven and preheat to
Toss together berries, granulated sugar to taste,
cornstarch, butter, lemon juice, water, and tapioca. Let
stand, tossing occasionally, 20 minutes.
Roll out 1 piece of dough into a 14" round and fit into a
9" pie plate (4-cup capacity). Trim edge, leaving a 1/2"
overhang. Chill shell while rolling out top.
Roll out remaining piece of dough into a roughly 16" by
11" rectangle. Cut crosswise into 11 (1 1/4" wide) strips
with a fluted pastry wheel or a knife.
Stir berry mixture, then spoon evenly into shell. Arrange
strips in a tight lattice pattern on top of filling and
trim strips close to edge of pan. Roll up and crimp edge.
Brush top and edge with egg white and sprinkle all over
Bake on hot baking sheet until crust is golden brown and
filling is bubbling, 1 hour to 1 hour and 10 minutes.
(Check pie after 45 minutes: If edge of crust is browning
too quickly, cover edge with foil or a pie crust shield
and continue baking.) Cool completely on a rack before
Recipe by Tracey Seaman
July 2000 | Gourmet
MM Format by Dave Drum - 02 July 2009
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