Raspberry-Blueberry Pie

Ingredients

1 pch salt
cup chilled unsalted butter - (1 stick) cut ½" cu
6 tablespoons chilled solid vegetable shortening cut ½" cubes
3 tablespoons ice water
Nonstick vegetable oil spray
3 cups fresh raspberries - (abt 12 oz)
cup fresh blueberries - (abt 12 oz)
1 cup sugar
(black-currant-flavored liqueur)
1 lrg egg
2 tablespoons milk
2 tablespoons raw sugar see * Note
Vanilla ice cream for serving

Preparation

1
* Note: Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
2
Whisk flour and salt in large bowl. Add butter and shortening and rub in with fingertips until pea-size pieces form. Add sour cream and 3 tablespoons ice water. Stir just until dough comes together. Gather dough into ball and divide into 2 pieces. Flatten each into disk. Wrap dough in plastic and refrigerate 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
3
Preheat oven to 375 degrees. Spray 9-inch-diameter glass pie dish with nonstick spray. Roll out 1 dough disk on lightly floured surface to 12- to 13-inch round. Line prepared pie dish with dough. Roll out remaining disk on lightly floured surface to 12- to 13-inch round.
4
Mix raspberries, blueberries, 1 cup sugar, tapioca, and creme de cassis in large bowl. Spoon berry mixture into crust-lined pie dish. Top with second crust, trimming excess dough. Crimp edges together. Cut 3/4-inch hole in center of top crust.
5
Whisk egg and milk in small bowl to blend. Brush some of mixture over crust. Sprinkle with raw sugar. Bake pie 15 minutes; reduce heat to 350 degrees. Continue baking until crust browns and juices bubble thickly (cover crust with foil after 30 minutes to prevent overbrowning), about 1 hour.
6
Cool about 2 hours. (Pie can be made 6 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve warm or at room temperature with ice cream.
7
This recipe yields 10 servings.
8
Comments: Susan Zubert of Rochester, New York, writes: "Whenever my husband and I get to Maui we make a point of eating at one of our favorite restaurants, David Paul's Lahaina Grill. During our last visit, my husband ordered a fabulous berry pie. He enjoyed it so much that I was concerned he was going to pick up the plate and lick it clean. I would love to have the recipe."
9
Fresh berries and creme de cassis (made with black currants) fill this flavorful pie. The addition of sour cream makes the crust exceptionally tender.

Tools

 



Yield:

1.0 servings

Added:

February 13, 2010

Creator:

Anonymous

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