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From: Pie & Tart, Williams-Sonoma

Serves: 8 (one 9-inch pie)
Hands-on Time:
Baking Time:  50-60 minutes
Total Time: 45 minutes

Ingredients

2 rolled out rounds of your favorite pie dough (a top and a bottom)

1 cup (8oz/250g) sugar

2 tablespoons cornstarch

2 tablespoons quick-cooking tapioca

½ teaspoon ground cinnamon

Pinch of salt

6 cups (1 ½ pounds/750g) mixed fresh berries, such as blackberries, blueberries, raspberries, and/or boysenberries  (but I’ve been using about 8 cups!)

1 tablespoon cold unsalted butter, cut into small pieces

Instructions

  1. Line a 9-inch pie plate with one of the dough rounds. Set the plate, and the second dough round, in a cool place until needed.
  2. In a small bowl, stir together the sugar, cornstarch, tapioca, cinnamon, and salt. Place the berries in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly.  Immediately transfer to the dough-lined pie plate.  Dot with butter.
  3. Position the reserved dough round on top of the filled pie plate. Trim edges, crimp, and cut 5 or 6 slits in the top crust to allow steam to escape.
  4. Refrigerate the pie until the dough is firm, 20-30 minutes. Meanwhile, preheat the oven to 350 degrees.
  5. Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set.  Serve at room temperature or rewarm in a 350 degree oven for 10-15 minutes just before serving.
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