Photography by Kent Hwang
Course: Dessert
Servings: 10 People
Author: Lahaina Grill


  • Bowl
  • 9” Pie Pan



  • 12 oz. All-Purpose Flour
  • 1 Pinch Salt
  • 3 oz. Unsalted Butter
  • 3 oz. All-Purpose Shortening
  • ½ Cup Sour Cream
  • ½ Cup Ice Water
  • 1 Raw Egg Scrambled
  • 3 Packets Sugar in the Raw


  • 12 oz. Blueberries
  • 12 oz. Raspberries
  • ¼ Cup Crème de Cassis ( Black Currant Liqueur )
  • ¼ Cup Granulated Tapioca
  • 1 Cup Granulated Sugar


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.