INGREDIENTS

INSTRUCTIONS

Roll out half the dough 1/8-inch thick on a lightly floured surface,
fit it into a 9-inch deep-dish (1 quart) pie plate, and trim the  edge,
leaving a 1/2-inch overhang. Chill the shell while making the  filling.
In a large bowl toss together the berries, the cornstarch,  1-1/2 cups
of the sugar, the lemon juice, the nutmeg, and the  cinnamon until the
mixture is combined well, mound the filling in the  shell, and dot it
with the butter bits.  Roll out the remaining dough into a 13- to
14-inch round on a lightly  floured surface, drape it over the filling,
and trim it, leaving a  1-inch overhang. Fold the overhang under the
bottom crust, pressing  the edge to seal it, and crimp the edge
decoratively. Brush the crust  with the half-and-half, make slits in
the top crust, forming steam  vents, and sprinkle the pie lightly with
the additional sugar. Bake  the pie on a large baking sheet in the
middle of a preheated 425F.  oven for 20 minutes, reduce the heat to
375F., and bake the pie for  35 to 40 minutes more, or until the crust
is golden and filling is  bubbling. Serve the pie with the ice cream.
To make pate brisee:  In a large bowl blend the flour, the butter, the
vegetable  shortening, and the salt until the mixture resembles meal.
Add 2  tablespoons ice water, toss the mixture until the water is
incorporated, adding more ice water if necessary to form a dough, and
form the dough into a ball. Dust the dough with flour and chill it,
wrapped in wax paper, for 1 hour.  Gourmet July 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients)
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Calories: 2776
Calories From Fat: 139
Total Fat: 16g
Cholesterol: 30.5mg
Sodium: 643.3mg
Potassium: 1135.4mg
Carbohydrates: 653g
Fiber: 33.8g
Sugar: 423.1g
Protein: 24.1g