Take full advantage of summer’s bounty with this luscious pie that needs only 40 minutes of active prep time. Choose the ripest seasonal berries from the farmers’ market to create the gooey filling—the tartness of blackberries will perfectly mix with the sweetness of sugar and tapioca.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Put a large baking sheet in the middle of the oven and preheat the oven to 450°F.
Step 2
Whisk together the sugar, cornstarch, tapioca, and salt, then toss with the berries.
Step 3
Roll out one piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch pie plate. Trim the edge, leaving a 1/2-inch overhang. Chill the shell.
Step 4
Roll out the remaining piece of dough on a lightly floured surface with floured rolling pin into an 11-inch round.
Step 5
Spoon the filling into the shell, then cover the pie with the pastry round and trim edge with kitchen shears, leaving a 1/2-inch overhang. Press the edges together, then crimp the edge decoratively. Brush the top of the pie with egg and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
Step 6
Bake the pie on the hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.
Step 7
Cool the pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy). Top with a dollop of Vanilla Cream.
