* Originally in: fido.HOME_COO   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Three-Berry Pie w/Vanilla Cream   
    Categories: Pies, Fruits, Desserts, Pastry, I scream   
         Yield: 6 Servings   
      
         1 c  Granulated sugar   
         3 tb Cornstarch   
         2 tb Quick-cooking tapioca   
       1/4 ts Salt   
         3 c  Fresh blackberries   
         2 c  Fresh raspberries   
         2 c  Fresh blueberries   
              Pastry dough   
         1 lg Egg; lightly beaten   
         1 tb Sanding or granulated sugar   
      
     SPECIAL EQUIPMENT: a 9" metal or glass pie plate (4-cup   
     capacity)   
      
     ACCOMPANIMENT: vanilla ice cream   
      
     Put a large baking sheet in middle of oven and preheat   
     oven to 450+.F/232+.C0.   
      
     Whisk together granulated sugar, cornstarch, tapioca, and   
     salt, then toss with berries.   
      
     Roll out 1 piece of dough (keep remaining piece chilled)   
     on a lightly floured surface with a lightly floured   
     rolling pin into a 13" round and fit into pie plate. Trim   
     edge, leaving a 1/2" overhang. Chill shell while rolling   
     out dough for top crust.   
      
     Roll out remaining piece of dough on lightly floured   
     surface with floured rolling pin into an 11" round.   
      
     Spoon filling into shell, then cover pie with pastry round   
     and trim with kitchen shears, leaving a 1/2450+.F/232+.C   
     overhang. Press edges together, then crimp edge   
     decoratively. Brush top of pie with egg and sprinkle all   
     over with sanding sugar. Cut 3 steam vents in top crust   
     with a small sharp knife.   
      
     Bake pie on hot baking sheet in middle of oven 15 minutes,   
     then reduce oven temperature to 375+.F/190+.C and continue   
     to bake until crust is golden brown and filling is   
     bubbling, about 45 minutes more.   
      
     Cool pie on a rack at least 3 hours before serving to   
     allow juices to thicken slightly (filling will still be   
     juicy).   
      
     Recipe by Melissa Roberts   
      
     August 2003 | Gourmet   
      
     Serves 8   
      
     MM Format by Dave Drum - 02 July 2009   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... It's gonna be like threading a needle with a haystack.   
      
   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)