Raspberry-Blueberry Pie
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
60
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 cup
Sour Cream2.5 cups
Blueberry (fresh about 12 ounces)1 cup
Sugar1 cup
Tapioca1 large
Egg2 tbsps
Milk2 tbsps
Raw Sugar (*)Directions:
1
Stir just until dough comes together
2
Whisk flour and salt in large bowl
3
Add butter and shortening and rub in with fingertips until pea-size pieces form
4
Add sour cream and 3 tablespoons ice water
5
Stir just until dough comes together
6
Gather dough into ball and divide into 2 pieces
7
Flatten each into disk
8
Wrap dough in plastic and refrigerate 2 hours
9
(Can be made 1 day ahead
10
Keep refrigerated
11
Let dough soften slightly at room temperature before continuing
12
) Preheat oven to 375°F
13
Spray 9-inch-diameter glass pie dish with nonstick spray
14
Roll out 1 dough disk on lightly floured surface to 12- to 13-inch round
15
Line prepared pie dish with dough
16
Roll out remaining disk on lightly floured surface to 12- to 13-inch round
17
Mix raspberries, blueberries, 1 cup sugar, tapioca, and crème de cassis in large bowl
18
Spoon berry mixture into crust-lined pie dish
19
Top with second crust, trimming excess dough
20
Crimp edges together
21
Cut 3/4-inch hole in center of top crust
22
Whisk egg and milk in small bowl to blend
23
Brush some of mixture over crust
24
Sprinkle with raw sugar
25
Bake pie 15 minutes; reduce heat to 350°F
26
Continue baking until crust browns and juices bubble thickly (cover crust with foil after 30 minutes to prevent overbrowning), about 1 hour
27
Cool about 2 hours
28
(Pie can be made 6 hours ahead
29
Let stand at room temperature
30
) Cut pie into wedges and serve warm or at room temperature with ice cream
31
Whisk flour and salt in large bowl
32
Add butter and shortening and rub in with fingertips until pea-size pieces form
33
Add sour cream and 3 tablespoons ice water
34
Gather dough into ball and divide into 2 pieces
35
Flatten each into disk
36
Wrap dough in plastic and refrigerate 2 hours
37
(Can be made 1 day ahead
38
Keep refrigerated
39
Let dough soften slightly at room temperature before continuing
40
) Preheat oven to 375°F
41
Spray 9-inch-diameter glass pie dish with nonstick spray
42
Roll out 1 dough disk on lightly floured surface to 12- to 13-inch round
43
Line prepared pie dish with dough
44
Roll out remaining disk on lightly floured surface to 12- to 13-inch round
45
Mix raspberries, blueberries, 1 cup sugar, tapioca, and crème de cassis in large bowl
46
Spoon berry mixture into crust-lined pie dish
47
Top with second crust, trimming excess dough
48
Crimp edges together
49
Cut 3/4-inch hole in center of top crust
50
Whisk egg and milk in small bowl to blend
51
Brush some of mixture over crust
52
Sprinkle with raw sugar
53
Bake pie 15 minutes; reduce heat to 350°F
54
Continue baking until crust browns and juices bubble thickly (cover crust with foil after 30 minutes to prevent overbrowning), about 1 hour
55
Cool about 2 hours
56
(Pie can be made 6 hours ahead
57
Let stand at room temperature
58
) Cut pie into wedges and serve warm or at room temperature with ice cream
59
*Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets
60
*Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets