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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 crème de cassis (made with black currants) fill this flavorful pie. The addition of sour cream makes the crust exceptionally tender. Ingredients:
2 1/2 cups all-purpose flour |
pinch of salt |
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes |
6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes |
1/4 cup sour cream |
3 tablespoons ice water |
nonstick vegetable oil spray |
3 cups fresh raspberries (about 12 ounces) |
2 1/2 cups fresh blueberries (about 12 ounces) |
1 cup sugar |
1/3 cup tapioca |
1/4 cup crème de cassis (black-currant-flavored liqueur) |
1 large egg |
2 tablespoons milk |
2 tablespoons raw sugar |
vanilla ice cream |
Directions:
1. 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.)
2. Preheat oven to 375°F. 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.
3. 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.
4. 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°F. Continue baking until crust browns and juices bubble thickly (cover crust with foil after 30 minutes to prevent overbrowning), about 1 hour.
5. 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.
6. *Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
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