Plump blackberries and raspberries come together in this explosion of fruity goodness. As this pie bakes the natural flavours of the berries are released to create just the right amount of sweetness. Another one of my favourites. Enjoy.

(Recipe makes 1 Big Ass Pie.)


Ingredients:

• Crust:
• 1 recipe Century-Old Nuns’ Pastry Dough
• Filling:
• 4 cups fresh or frozen raspberries
• 4 cups fresh or frozen blackberries
• Three 540 mL cans blueberry pie filling
• Rind of 1/2 lemon
• Juice of 1 lemon
• Egg Wash:
• 1 egg yolk
• 1/4 cup 10% cream, 2% milk, or water

Directions:

Preheat oven to 375°F. For the crust, roll out two-thirds of the dough to prepare a pie shell. Place the pie shell in a Marty’s pan.

For the filling, in a bowl combine the filling ingredients and fill the pie shell.

Use the remaining one-third of the dough to make a lattice to cover the pie. Leave just enough overhang to tuck and re-crimp the lattice under the rim of the pie shell.

For the eggwash, combine the egg yolk and cream in a small bowl and whisk together. Brush the lattice and crust with egg wash and bake for 1 1/4 hours or until browned.

Remove from the oven and let cool in the pan for 2 hours before serving. Good vanilla ice cream is in order here.


Café Confidential:

You could replace the raspberries and blackberries with 8 cups mixed berry blend for a taste twist.