Name: Raspberry-Blueberry Pie
Yield: Makes 10 servings
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

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.

Recipe notes

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