Mixed Berry Pie

Directions

1. 1
   Preheat the oven to 400F (200C).
2. 2
   Lightly flour a work surface and roll out one disk of dough into a 14-inch (36-cm) circle.
3. 3
   Drape it into a 9-inch (23-cm) pie plate.
4. 4
   Trim away the excess dough, leaving a slight overhang.
5. 5
   In a large bowl, gently mix the berries with the 1/2 cup (100 g) sugar, tapioca flour or cornstarch, and lemon juice or kirsch.
6. 6
   Transfer the berry mixture to the dough-lined pie plate and distribute in an even layer.
7. 7
   Roll out the second dough disk into a 14-inch (36-cm) circle.
8. 8
   Moisten the exposed edges of the dough in the pie plate with water, then drape the second dough circle over the top.
9. 9
   Working all the way around the pie, tuck the upper dough edges under the lower dough edges and crimp to seal.
10. 10
    In a small bowl, whisk together the egg yolk and milk or cream.
11. 11
    Brush the top crust generously with the egg wash and sprinkle with the 1 tablespoon coarse-crystal or granulated sugar.
12. 12
    Pierce the top crust with a paring knife in 6 places.
13. 13
    Bake until the top crust is browned and the filling juices are thick and bubbling, 50 to 60 minutes.
14. 14
    If the crust is browning too quickly, loosely drape a sheet of aluminum foil over the top during baking.
15. 15
    Let the pie cool for about 1 hour before serving.
16. 16
    The pie is lovely with Vanilla Ice Cream (page 143) or Frozen Sour Cream (page 173).
17. 17
    Have a sheet of foil on the lower rack in the oven during baking to help catch any dripping juices.