< S 3 PLUS! - Saturday, July 10, 1993 - 23 Food styles f4 p|® ' by BEV BENNETT As patriotic as Mom and apple pie are, I’d like to suggest something better (than apple pie, not Mom). It’s Raspberry and Blueberry Pie, topped with vanilla ice cream. Red, white and blue, and incredibly good tasting, this pie is made for summer festivities. Raspberry and Blueberry Pie calls for my preferred method of making fruit pies. I mix the fruit with sugar, flavorings and enough cornstarch to thicken the juices. Then I spoon the mixture into a glass bowl and top it with a pie crust. It’s faster than a traditional pie, and has a better texture. The fruit cooks into a thick, juicy mixture. You can watch it through the glass bowl; if it’s not bubbling the pie isn’t done. There’s no bottom crust to get soggy and the top crust is golden and ‘ beautiful. To serve this pie, I crack into the crust with a spoon and scoop out the filling with pieces of crust. The combination of warm, syrupy filling and firm crust is great. A scoop of vanilla ice cream finishes the dessert like fireworks complete a perfect day. RASPBERRY AND BLUEBERRY PIE Pie Crust 3 cups mixed raspberries and blueberries 1 tablespoon cornstarch 1/4 cup sugar, plus 1 to 2 teaspoons for crust, optional 1/4 teaspoon ground cinnamon 1 teaspoon lemon juice 1 egg white, beaten, optional Vanilla ice cream Prepare Pie Crust and chill as directed. Combine berries, cornstarch, 1/4 cup sugar, cinnamon and lemon juice in 1-quart glass oven-proof Rock trivia answer The Beatles Live at the Star Club in Hamburg, 1962 bowl (diameter of top of bowl should be about 7 inches). Roll out crust into 10-inch circle, about 1/4 inch thick. Gently place dough over bowl. Crimp edges of crust to form a high wall, pinching to edges of bowl. Make 1 or 2 slashes in crust. If desired, brush crust with egg white and sprinkle with remaining 1 to 2 teaspoons sugar. Bake at 375 degrees until crust is golden and filling is bubbling, about 45 minutes. Remove from oven. Set stand 15 to 20 minutes. While warm, scoop pie and crust into 2 bowls and top with vanilla ice cream. Makes 2 generous servings. Pie Crust: 1 teaspoon sugar 1/4 teaspoon salt 3 tablespoons unsalted butter, cut into small pieces 1 tablespoon solid vegetable shortening 3 to 3 1/2 tablespoons water Stir together flour, sugar and salt in bowl. Cut in butter and shortening until mixture is crumbly. Stir in water by the tablespoon until dough holds together. Gather into ball. Flatten to a disk. Wrap in plastic wrap and chill 30 minutes. (Bev Bennett is food editor of the Chicago Sun-Times and author of four cookbooks, including the award-winning Two’s Company, Barron's.) (c) 1993, Bev Bennett. 3/4 cup flour Distributed by Los Angeles Times Syndicate "CheAP$n&GriSi 2 cups of Vz '^ciiced beefsteak Tomatoes with owe''2''diced hothouse Cucumber. Vz Cup olive oil ( Mix together Itbsp lemow juiceV&refrigerate I'ATbsn red win p. (for 4 nours, l‘4Tbsp red wine vinegar Itsp mi weed garlic 3Tbsp fresh chopped oregano itbsp fresh chopped ............... trawsfer slightly drained saTad to 2. qt. bowl U wed with Boston r-pop wi+h fJWm lettuce ,j\ tsp salt basil Make 1he following ^marinade of: a Vz cup tm Of crumbled feta cheese. Serves 4 Crossword answers