1 pch salt
6 tablespoons chilled solid vegetable shortening cut ½" cubes
cup sour cream
3 tablespoons ice water
Nonstick vegetable oil spray
3 cups fresh raspberries - (abt 12 oz)
cup fresh blueberries - (abt 12 oz)
1 cup sugar
cup creme de cassis
1 lrg egg
2 tablespoons milk
Vanilla ice cream for serving
* Note: Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
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.)
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."