By Tara Bench
A zing of fresh ginger dials up the flavor factor of a mixed-berry pie.
Work: 30 minutes
Total: 2 hours 40 minutes
1 recipe Perfect Piecrust (see Slide 1)
30 ounces (5 cups) mixed raspberries and blackberries
3 tablespoons instant tapioca Zest and juice from 1 lemon
1 tablespoon grated fresh ginger
1 cup granulated sugar
1 tablespoon unsalted butter, cut into pieces
1. Line a 9-inch pie pan with 1 rolled-out crust and trim edges, leaving a 1/4-inch overhang. Freeze until ready to fill, or at least 20 minutes.
2. Gently toss together berries, tapioca, zest and juice, ginger, and sugar. Pour mixture into chilled crust and dot filling with butter.
3. Roll remaining crust to a 12-inch circle. Cut 1-inch-wide strips and weave over berries to create lattice top. Brush rim of bottom crust with egg wash to adhere lattice. Decorate edges as desired or fold bottom crust edge up and over lattice edges and crimp. Brush crust with extra egg wash and sprinkle with crystal sugar. Freeze until crust is cold, 20 minutes. Heat oven to 425 degrees F.
4. Bake pie on a foil-lined baking sheet 20 minutes. Reduce heat to 350 degrees F. and bake until crust is golden and juices bubble, 60 to 65 minutes more. (If pie browns too quickly, tent with foil.) Cool completely. Serves 8.