Three-berry pie with vanilla cream from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 188) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • puddlemere on July 16, 2018

    I used frozen berries for this and upped the cornstarch and tapioca by a tablespoon each based on a reviewer comment, but that may have been slightly too much. The filling set up well, but I prefer it a tiny bit looser. I also used a different pie crust recipe (ATK) rather than the pastry crust recipe provided in the book and skipped the vanilla cream.

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