Ingredients
For Pastry:
21/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup Carapelli Extra Light Olive Oil
1/3 cup cold milk

For Filling:
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon shredded orange peel
1/2 teaspoon ground allspice
2 cups sliced fresh strawberries
2 cups fresh raspberries
1 cup fresh blueberries

Preparation Directions
For Pastry: In large mixing bowl, combine flour and salt. In liquid measuring cup, combine olive oil and milk. Add all at once to the flour mixture. Stir lightly with a fork. Form dough mixture into 2 balls; flatten each slightly with your hands. Place each ball of dough between 2 sheets of wax paper. Roll each ball of dough into a 12-inch circle. Peel off top paper of one crust and place paper side up into a 9-inch pie plate. Remove top paper.

For Filling: In large bowl, combine the sugar, cornstarch, orange peel and allspice. Add berries and gently toss to coat. Transfer the berry mixture to the pastry lined pie plate. Cut slits in the remaining pie crust and place over the filling. Crimp edges of crust and flute as desired. Brush top of crust with a small amount of olive oil and sprinkle with sugar. Cover edge of crust with foil and bake at 375°F for 25 minutes. Remove foil and continue to bake for an additional 20-25 minutes or until top is golden brown and filling is hot and bubbly. Cool pie completely on wire rack before slicing. Serves 8.



Preparation Time: 25 minutes

Total Time: 80 minutes + Cooling Time