Ingredients:
6 sheets phyllo dough, thawed
1/4 cup butter, melted
2 tablespoons powdered sugar
1 cup whipping cream
1/4 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon vanilla
4 cups strawberries, fresh, hulled, sliced 1/4-inch
1 cup raspberries, fresh
1 cup blueberries, fresh
3 tablespoons brown sugar
powdered sugar
Directions:
Heat oven to 400 F.
To assemble the crust place 1 sheet of phyllo dough over 9-inch pie pan, gathering slightly to make a ruffled and uneven edge.
Keep remaining phyllo sheets covered while assembling crust.
Brush phyllo dough with about 2 teaspoons of butter; sprinkle with about 1 teaspoon powdered sugar.
Place second sheet of phyllo in pan criss crossing the first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar.
Keep cross layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar.
Bake for 5 to 10 minutes or until golden brown.
Let stand 5 minutes; remove from pan.
Place on serving plate.
Sprinkle powdered sugar over crust.
Let cool.
The crust can be made a day ahead.
Rinse berries, and put into 3 individual bowls.
Add 1 tbsp brown sugar,to each bowl and gently toss to coat, set aside.
Just before serving, beat whipping cream in small bowl at high speed until slightly soft peaks form .
Keep beating, while gradually adding 1/4 cup powdered sugar, until stiff.
Fold in orange juice and vanilla.
Fold in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries.
Spoon whipped cream mixture into center of crust.
Arrange remaining berries over top;
Sprinkle with powdered sugar.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.