1. Heat oven to 400°F. 2. To assemble the crust place 1 sheet of phyllo dough over 9-inch pie pan, gathering slightly to make a ruffled and uneven edge. 3. Keep remaining phyllo sheets covered while assembling crust. 4. Brush phyllo dough with about 2 teaspoons of butter; sprinkle with about 1 teaspoon powdered sugar. 5. Place second sheet of phyllo in pan criss crossing the first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar. 6. Keep cross layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar. 7. Bake for 5 to 10 minutes or until golden brown. 8. Let stand 5 minutes; remove from pan. 9. Place on serving plate. 10. Sprinkle powdered sugar over crust. 11. Let cool. 12. The crust can be made a day ahead. 13. Rinse berries, and put into 3 individual bowls. 14. Add 1 tbsp brown sugar,to each bowl and gently toss to coat, set aside. 15. Just before serving, beat whipping cream in small bowl at high speed until slightly soft peaks form . 16. Keep beating, while gradually adding 1/4 cup powdered sugar, until stiff. 17. Fold in orange juice and vanilla. 18. Fold in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries. 19. Spoon whipped cream mixture into center of crust. 20. Arrange remaining berries over top; 21. Sprinkle with powdered sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
