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1
Heat oven to 400F.
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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.
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3
Keep remaining phyllo sheets covered while assembling crust.
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4
Brush phyllo dough with about 2 teaspoons of butter; sprinkle with about 1 teaspoon powdered sugar.
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5
Place second sheet of phyllo in pan criss crossing the first.
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6
Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar.
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7
Keep cross layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar.
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8
Bake for 5 to 10 minutes or until golden brown.
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9
Let stand 5 minutes; remove from pan.
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10
Place on serving plate.
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11
Sprinkle powdered sugar over crust.
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12
Let cool.
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13
The crust can be made a day ahead.
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14
Rinse berries, and put into 3 individual bowls.
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15
Add 1 tbsp brown sugar,to each bowl and gently toss to coat, set aside.
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16
Just before serving, beat whipping cream in small bowl at high speed until slightly soft peaks form .
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17
Keep beating, while gradually adding 1/4 cup powdered sugar, until stiff.
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18
Fold in orange juice and vanilla.
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19
Fold in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries.
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20
Spoon whipped cream mixture into center of crust.
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21
Arrange remaining berries over top;
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22
Sprinkle with powdered sugar.
