Raspberry-Blueberry Pie

Photo: flickr user kpwerker

Ingredients

cup all-purpose flour

1 pch salt

cup chilled unsalted butter - (1 stick) cut ½" cu

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 tapioca

cup creme de cassis

(black-currant-flavored liqueur)

1 lrg egg

2 tablespoons milk

2 tablespoons raw sugar see * Note

Vanilla ice cream for serving

Preparation

* 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.)

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.

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.

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.

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.

This recipe yields 10 servings.

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."

Fresh berries and creme de cassis (made with black currants) fill this flavorful pie. The addition of sour cream makes the crust exceptionally tender.