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From the Durlacher Hof Alpine Inn (British Columbia, Canada)

Blackberry Pie

Ingredients:

Pastry

• 1 1/2 cups (375 ml) all-purpose flour
• 6 tablespoons (45 ml) unsalted butter, chilled
• 4 tablespoons (60 ml) cold water

Filling

• 1 large egg yolk, lightly beaten
• 2 tablespoons (30 ml) quick-cooking tapioca
• 1 1/2 pounds (700 g) blackberries (about 5 cups/1.25 L), topped and tailed
• 1/2 to 3/4 cup (125 to 175 ml) granulated sugar

Glaze

• 1 egg white, lightly beaten
• 6 sugar cubes

Directions:
To make the pastry, place flour in large bowl. With your fingertips, rub butter lightly into flour until mixture forms course crumbs. Sprinkle cold water over flour mixture, 1 tablespoon (15 ml) at a time, mixing lightly with a fork until pastry starts to hold together; lightly knead dough just to bring it together to form a ball. Wrap dough in plastic wrap and place in refrigerator for 30 minutes. On lightly foured surface, roll pastry out into a round about 14 inches (36 cm) in diameter. Carefully roll pastry around rolling pin and transfer it to centre of lightly greased baking sheet. To make the filling, Lightly brush centre (about 10-inches / 25 cm) of pastry with egg yolk, then sprinkle brushed portion with tapioca. Pile blackberries in centre of pastry on top of tapioca, sprinkling with granulated sugar as you go. Turn in the edges of the pastry; if any breaks, simply patch it back on - that's what gives it the ragged look and makes it interesting. To make the glaze, brush pastry surface with egg white. Crush sugar cubes with rolling pin and sprinkle over pastry. Bake at 400 F (200 C) for 35 minutes or until crust is golden brown. Remove from oven and let cool on wire rack. Make 6 servings.

From Inn at Thorn Hill (New Hampshire)

Mixed Berry Shortcake (as prepared on California's Full Bloom TV Show)

Ingredients:

Shortcake

• 4 ounces butter
• 1 and 1/4 cup sugar
• 1/2 tsp. salt
• 4 egg yolks
• 1 tbsp. baking powder
• 7 ounces sifted cake flour
• 1 and 1/4 cup buttermilk
• Vanilla to taste

Marinated Berries

• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/2 cup blueberries
• 1/2 cup strawberries
• 1 cup sugar
• Zest of 1 orange
• 1/4 cup Grand Marnier

Chantilly Cream

• 2 cups heavy cream
• 1 cup powdered sugar
• 1/2 vanilla bean

Directions:
Shortcake:
Cream the butter, sugar and salt. Sift the cake flour and baking powder together in separate bowl. To the butter mixture, add the yolks and then the flour. Once incorporated, add the buttermilk and vanilla. Pour mixture into a lined and greased sheet pan or muffin tin. Bake at 350 degrees for about 10 minutes.

Marinated Berries:
Mix and refrigerate for a couple of hours.

Chantilly Cream:
Slice open bean and add seeds to cream and sugar mixture. Turn mixer on high until medium peaks form.

Assembly:
Cut the shortcakes into serving portions and place on plate. Add marinated berry mixture and top with cream. Garnish with fresh mint leaves.