Mixed Blueberry Pie: A summertime classic recipe

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 (key ingredient to this amazing crust!)
3 tablespoons ice water

Nonstick vegetable oil spray
3 cups fresh blueberries (about 12 ounces)
2 1/2 cups fresh raspberries (about 12 ounces) Can also be made with all blueberries – just be sure to use a total of 5 ½ cups of berries
¾ cup sugar
1/3 cup tapioca pearls (can be replaced with 3 T. Flour instead but try the tapioca!)
1/4 cup crème de cassis (black-currant-flavored liqueur)**
Zest of one lemon 

Wash for Crust
1 large egg
2 tablespoons milk
2 tablespoons raw sugar*


 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, lemon zest, 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 vanilla ice cream.


*Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
**Can substitute lemon juice or limoncello for the crème de cassis for a more tart flavor
Adapted and modified from original recipe on Epicurious.com Lahaina Grill Raspberry Blueberry Pie