Total Steps
5
Ingredients
16
Tools Needed
12
Ingredients
- 2.0 tablespoon milk
- 2.0 tablespoon raw sugar (also called turbinado or demerara sugar)
- Vanilla ice cream(optional)
- 1.0 large egg
- 1 cup creme de cassis (black-currant-flavored liqueur)
- 1 cup tapioca
- 1.0 cup sugar
- 1 cup fresh blueberries (about 12 oz)
- 3.0 cup fresh raspberries (about 12 oz)
- Nonstick vegetable oil spray
- 3.0 tablespoon ice water
- 1 cup sour cream
- 6.0 tablespoon chilled solid vegetable shortening, cut into ½-inch cubes
- 1 cup chilled unsalted butter (1 stick), cut into ½-inch cubes
- 1.0 pinch salt
- 1 cup all-purpose flour
Instructions
Step 1
Whisk flour and salt in a large bowl. Add butter and shortening, and rub them in with fingertips until pea-size pieces form. Add sour cream and 3 tablespoons ice water, stirring just until the dough comes together. Gather the dough into a ball and divide it into 2 pieces. Flatten each piece into a disk, wrap in plastic, and refrigerate for 2 hours. (The dough can be made 1 day ahead; keep refrigerated and let soften slightly at room temperature before continuing.)
Step 2
Preheat oven to 375 degrees F. Spray a 9-inch-diameter glass pie dish with nonstick spray. On a lightly floured surface, roll out one dough disk to a 12- to 13-inch round and line the prepared pie dish with it. Roll out the remaining dough disk on a lightly floured surface to a 12- to 13-inch round.
Step 3
In a large bowl, mix raspberries, blueberries, 1 cup sugar, tapioca, and creme de cassis. Spoon the berry mixture into the crust-lined pie dish. Top with the second crust, trimming any excess dough. Crimp the edges together. Cut a 3/4-inch hole in the center of the top crust.
Step 4
Whisk egg and milk in a small bowl until blended. Brush some of this mixture over the crust and sprinkle with raw sugar. Bake the pie for 15 minutes at 375 degrees F, then reduce the oven temperature to 350 degrees F. Continue baking for about 1 hour, or until the crust browns and juices bubble thickly (cover the crust with aluminum foil after 30 minutes to prevent overbrowning).
Step 5
Cool the pie for about 2 hours. (The pie can be made 6 hours ahead and allowed to stand at room temperature.) Cut the pie into wedges and serve warm or at room temperature with vanilla ice cream.