Berry Medley Pie

Yields 1 (9-inch) pie

1¼ cups blueberries

1¼ cups raspberries

1¼ cups blackberries

1 cup granulated sugar

3 tablespoons quick-cooking tapioca

3 tablespoons cold, unsalted butter

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

¼ teaspoon salt

1 (9-inch) double-crust pie pastry (see recipe: Double-crust Pie Pastry)

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

Coarse sugar (for sprinkling)

Vanilla ice cream (optional)

 

1. Preheat oven to 400° F.
2. In a large bowl, combine berries, sugar, tapioca, lemon juice, vanilla extract, and salt. Toss well until berries are coated.
3. Line a greased and floured 9-inch pie pan with pastry dough. Add berry filling. Dot with pieces of butter. Brush edges with egg wash. Cover filling with pastry dough. Seal and flute edges. Cut three slits on top for ventilation. Brush entire surface with egg wash, and sprinkle with coarse sugar.
4. Place pie pan on a baking sheet to catch any drippings. Bake at 400° F for approximately 40-45 minutes, or until golden brown and juices begin to bubble from vents. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil. 
5. Place on a wire rack and allow pie to cool before serving. If desired, serve each slice with a scoop of vanilla ice cream.