Recipe Courtesy of Lahaina Grill
Photography by Kent Hwang
12 ounces all-purpose flour
1 pinch salt
3 ounces unsalted butter
3 ounces all-purpose shortening
1/2cup sour cream
1/2cup ice water
1 raw egg, scrambled
3 packets Sugar in the Raw
> Gently mix flour with salt, butter and shortening.
> Add sour cream and ice water, gently kneaduntil 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.
12 ounces blueberries
12 ounces raspberries
1/4 cup Crème de Cassis (black currant liqueur)
1/4 cup granulated tapioca
1 cup granulated sugar
> 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 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.