6 cups fresh berries (this can be a mix of blackberries, raspberries, ollalieberries or whatever delicious berries grow in your region)
¼ cup tapioca
¾ cup sugar
1 tablespoon cassis
2 tablespoons butter
Mix all ingredients, except butter, together gently in a large bowl. Mix periodically while you are preparing the dough in order to fully dissolve the sugar and tapioca.
Pour berry mixture into the prepared shell. Cut butter into small bits and dot the surface. Place the top sheet of dough over the berry mixture. Trim the dough so that about 1½ inches hangs over the pan. Fold over and tuck the dough into the pan edge, being careful to seal the edge. Crimp the edges using two alternating thumbs. Make 5 slits in the top of the dough in a circular pattern to allow steam to escape.
Place in the lower third of the oven and bake for 30 minutes. Then place a rimmed cookie sheet on the shelf below to catch any escaping juices. Reduce the oven to 350°F and bake for 30 minutes more until the crust is golden brown and juices are bubbling. Cool on a rack. Serve with generous scoops of vanilla ice cream and a glass of our 2008 Merry Edwards Late Harvest Sauvignon Blanc.
For a two-crust pie that serves eight:
2 cups white flour (may replace ¼ cup with yellow cornmeal)
2/3 cup shortening (I use ½ butter and ½ vegetable shortening most of the time)
2 pinches salt
About 10 tablespoons ice water
Extra flour for rolling out dough
Cut shortening into flour and salt mixture until it achieves a fine crumble. Add ice water a bit at a time and mix in with a fork. Once the dough forms a ball that will barely stick together, shape into two equal balls and wrap it in plastic. Store in the refrigerator for as long as overnight.
Before rolling out the dough, prepare berry mix as outlined below and preheat oven to 425°F.
Place dough on well-floured board, plastic sheet or marble countertop. Flatten into a 5-inch-diameter circle. Then roll out dough until it is a round about 16 inches across. As you work, continue to dust both the rolling surface and the dough with flour. Place bottom dough in 9-inch-deep pie pan. Roll out the top sheet of dough and allow to rest.