Prepare Crust.

• Gently mix flour with salt, butter, and shortening. 
• Add sour cream and ice water, gently knead until all ingredients are folded into the dough. Don’t over mix. 
• Place in a bowl, cover dough with a moist towel or plastic wrap, and place in refrigerator for about 1 hour.

Prepare Filling.

• Mix all ingredients together. 
• Line a 9” pie pan, sprayed with vegetable pan coating spray, with approximately 1/2 of the prepared dough, rolled out to approximately 1/8” thick, add berry mixture, cover with remaining dough.
• Cut a 3/4” 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 and Serve.

• Bake at 375° F with fan on for 15 minutes then reduce heat to 350° F 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.

• Cut peeled and cored pineapple into bite-size chunks. 
• Place eggs in a bowl and beat in sugar, cornstarch, lime zest, passion fruit puree, and salt. Add pineapple chunks to wet mixture. 
• Turn into pastry-lined 9” pie pan. Adjust top crust; flute edges and cut vents. I like to use the extra pastry dough and make a pineapple cut out on top of the crust. Brush top of pie with egg wash. 
• Bake at 425F for approximately 45 minutes. 
• Check this pie about halfway through to assure the edges aren’t too brown. If so, make a foil collar and cover the edges for the rest of the bake time. 

• Preheat oven to 400° F and set up to bake on the middle rack. Spray a 9” springform pan with baking spray and line bottom with parchment paper. Spray the parchment lined bottom and sides and then sprinkle the sides with a light dusting of sugar. 
• Mix the first 5 ingredients together in medium bowl, set aside. Using a stand mixer on low speed with a whisk attachment, add eggs, and whisk for 1 minute. Add sugar, lemon, and orange zest to mixer and whisk on high speed until mixture turns a pale yellow color with a ribbon-like texture, about 3 minutes. Turn mixer down to a medium speed, add in the olive oil in a slow stream until thoroughly mixed.
• Add the rest of the wet ingredients until just mixed. Add the dry ingredients a little at a time until just incorporated, being sure to scrape the sides of the bowl to mix thoroughly but gently. 
• Pour mixture into prepared pan and sprinkle the entire top with a generous dusting of sugar (about 2-3 tablespoons). 
• Set cake on the middle oven rack and drop the oven temperature down to 350°. Bake for 40-45 minutes, or until a toothpick inserted into center comes out clean or with a couple of soft crumbs. 
• Remove cake from oven and let cool in pan for 15 minutes on a wire rack. Delicately remove springform ring by unlatching the hinge and lifting off carefully (This should come off quite easily, but if there is any sticking you can run a thin knife along the edge to separate the cake from the pan.)
• Poke holes evenly around the entire top of the cake with a toothpick and drizzle a couple tablespoons more olive oil on top. Let cake cool on rack for about an hour.
• This olive oil cake can be enjoyed warm or room temperature and keeps well for a few days in a covered cake stand or wrapped in plastic wrap. Serve simply or enjoy with sweetened whipped cream and fresh berries cooked in one of our fruit balsamics for a real treat! 

• Preheat oven to 450F and place a cast-iron skillet or pie pan into your oven while preheating. 
• Blend the eggs, milk, and butter in a blender on high until smooth (about 2 minutes). 
• Add flour, cornstarch, salt, and pumpkin spice to the blender and continue to blend until just combined. 
• Carefully remove skillet / pie dish from the oven and add 1 tablespoon butter to the hot skillet. Swirl to completely coat the inside of the pan. 
• While the pan is still hot, pour your blended batter into the skillet and return to the oven. Bake for approximately 20 minutes or until the edges puff up and turn golden brown. 
•  Serve simply with a little syrup, butter, and powdered sugar, or get creative and top with maple-braised pears and nuts, or a quick stir fry of onions, bacon, and wilted arugula.