TRIPLE BERRY PIE
Serves 12
INGREDIENTS (CRUST)
| 12 oz | All-purpose Flour | 1/4 cup | Sour Cream | |
| 1 pinch | Salt | 1/2 cup | Ice Water | |
| 3 oz | Unsalted Butter | 1 | Raw Egg, scrambled | |
| 3 oz | All-purpose Shortening | 3 packets | Sugar in the Raw |
METHOD
| * | Gently rub flour with salt, butter and shortening together |
| * | Add sour cream and ice water, gently knead until all ingredients are folded into the dough without over mixing. |
| * | Place in a bowl, cover dough with a moist towel or plastic wrap and place in refrigerator for about one hour. |
INGREDIENTS (FILLING)
| 12 oz | Blueberries | 1/4 cup | Granulated Tapioca | |
| 12 oz | Raspberries | 1 cup | Granulated Sugar | |
| 1/4 cup | Creme de Cassis liquor |
METHOD
| * | Mix all ingredients together. Line a 9" pie pan, sprayed with vegetable pan coating spray, with approximately half of the prepared dough, rolled out to approximately 1/8 inch thick, add berry mixture, cover with remaining dough. Cut a 3/4 inch hole into the middle to allow steam from berry mixture to escape while baking. Brush with egg wash and sprinkle with raw brown sugar. |
| * | Bake at 375ºF with fan on for 15 minutes, then reduce heat to 350ºF and bake until berry mixture starts bubbling, approximately 40 minutes. |
| * | Cool and store in refrigerator until served. Garnish with vanilla flavored whipped cream, fresh seasonal berries, raspberry sauce and vanilla ice cream if desired. |
Triple Berry Pie is courtesy of Lahaina Grill
www.lahainagrill.com
127 Lahainaluna Road • Lahaina • HI • 96761
808-667-5117