Raspberry-Blueberry Pie Recipe - Cooking Index
Raspberry-Blueberry Pie Recipe - Cooking Index
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."
Courses: Dessert, Pies| 2 1/2 cups | 156g / 5.5oz | All-purpose flour |
| 1 | Salt | |
| 1/2 cup | 99g / 3.5oz | Chilled unsalted butter - (1 stick) - cut 1/2" cubes |
| 6 tablespoons | 90ml | Chilled solid vegetable shortening - cut 1/2" cubes |
| 1/4 cup | 59ml | Sour cream |
| 3 tablespoons | 45ml | Ice water |
| Nonstick vegetable oil spray | ||
| 3 cups | 711ml | Fresh raspberries - (abt 12 oz) |
| 2 1/2 cups | 592ml | Fresh blueberries - (abt 12 oz) |
| 1 cup | 198g / 7oz | Sugar |
| 1/3 cup | 78ml | Tapioca |
| 1/4 cup | 59ml | Crème de cassis |
| = (black-currant-flavored liqueur) | ||
| 1 | Egg (large) | |
| 2 tablespoons | 30ml | Milk |
| 2 tablespoons | 30ml | Raw sugar - see * Note |
| 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.)
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 crème 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.
Source:
Bon Appetit, July 2003
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.