Deep Dish Berry Pie
3 cups fresh blueberries, washed and drained
2 cups fresh red raspberries
1 cup fresh black raspberries
2 cups fresh strawberries, washed, hulled, and halved if large
2 tablespoons fresh lemon juice
1 teaspoon finely minced lemon zest
1/3 cup blackberry brandy
2 tablespoons all-purpose flour
1/4 cup tapioca
3/4 cup granulated sugar
1 sheet frozen puff pastry, thawed according to package directions
1 egg, beaten with 1 tablespoon water
In a large bowl, combine all of the berries. Sprinkle with the lemon juice, zest, and brandy. Toss gently to coat.
In a small bowl, combine the flour, tapioca, and sugar, and toss the mixture gently with the fruit. Pour the berry mixture into a 1 1/2 quart ovenproof baking dish, and set it aside.
Meanwhile, on a lightly floured surface, roll out the pastry to 1/8 inch thick. Use a sharp knife to cut out a circle about 2 inches larger than the baking dish. Brush the circle lightly with the egg wash. Place the pastry, wash side down, over the berry filled baking dish, and stretch it tight, like the head of a drum. Press the overhanging dough against the sides of the dish; it should adhere all around. cover and refrigerate for 1 hour.
Preheat the oven to 450 degrees F.