Raspberry-Blueberry Pie
By: Anonymous
Published: Saturday, February 13, 2010 - 8:39am

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

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.