Photo: Ken Haedrich
Feel free to tilt the balance of berries in this pie to your liking to accommodate the fruit you have on hand.
Serves 8 to 10
On a sheet on lightly floured wax paper, roll one batch of the pastry into a 13-inch circle. Invert it over a 9- to 9-1/2-inch deep-dish pie pan and peel off the paper. Tuck the pastry into the pan without stretching it, letting the edge of the pastry hang over the side of the pan. Refrigerate.
While the pie shell chills, combine all berries, sugar, tapioca, lime juice and lime zest in a large mixing bowl. Stir to combine, then set aside for 15 minutes. Preheat oven to 400°.
When oven is preheated, turn the filling into the pie shell. Lightly moisten the rim of the shell with a pastry brush or finger. Roll the other batch of pastry into an 11" circle on a sheet of lightly floured wax paper. Inver the pastry over the filling, center it; then peel off the paper. Press the pastry edges together along the rim of the pan. Using a paring knife, trim the pastry flush with the edge of the pan.
Using a large fork, crimp the edge of the pastry to make it decorative. Brush the top of the pie sparingly with milk, then sprinkle with a tsp. or 2 of sugar. Make 3 or 4 holes in the top pastry with a paring knife, twisting the knife from side to side to enlarge the holes.
Bake on the center oven rack for 20 minutes. Reduce the heat to 375° and bake an additional 30 to 40 minutes, until the top crust is golden brown and any visible juices are bubbling thickly. Transfer to a rack and cool at least 2 hours before serving.
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Published on June 07, 2013